Stir Fry Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: Sauce
1 cup chicken stock or broth
4 tbsp. reduced sodium soy sauce
2 tbsp. oyster sauce (optional)
4 tsp. sesame oil
1 tbsp. sugar
2 tsp. chili garlic sauce (Thai chili sauce) optional
Stuff to stir fry
3 tbsp. Canola or peanut oil (better taste)
3 minced or smashed garlic cloves
Ginger 1 1/2" piece, thinly sliced (important to use fresh ginger, you can keep your gingerroot in the freezer)
1-2 scallions thinly sliced AND/OR
1/2 small onion coarsely chopped (you need the equivalent of about 1/2- of an onion, scallions add extra flavor, lots of scallions and beef is Mongolian beef, more onions makes a different dish)
Fresh ground black pepper to taste
16 oz mushrooms, shitake, Chinese shitake, oyster, regular button, some combination
10 oz shrimp or thinly sliced chicken breast
1 lb cleaned and trimmed snow peas
1/4 cup chicken stock or sake
2 tsp. cornstarch dissolved in 4 tsp. of water
1/2 cup chopped peanuts for garnish (optional, can use cashews)
|
|
Directions: |
Directions:1. Whisk sauce ingredients in a small bowl.
2. Place wok in ring over high heat. When it just starts to smoke, add 1 1/2 tbsp. of the oil, swirl to coat the sides and stir-fry the mushrooms until golden-brown. Remove and set aside
3. Rinse and wipe out the wok. Heat until medium-hot. Add 1 1/2 tbsp. of oil, swirl, then add garlic, ginger, scallion and pepper until aromatic, about 1 minute. Add shrimp or chicken, cook on high until about 1/2 done, 30 seconds for shrimp, 2-3 minutes for chicken.
4. Add snow peas, stir fry for 1-2 minutes, if they start to stick add the sake or chicken stock. Add the mushrooms back in and pour the sauce over all. Bring to a boil, add cornstarch last to thicken (about 1 minute). Adjust seasonings. Garnish with peanuts. |
|
Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: This is the best stir fry. It tastes almost like it came from a restaurant, but it is much fresher and better for you. The meat and vegetables are just suggestions, you can use any thin sliced meat in small amounts and any vegetables you might have - green beans, asparagus, carrots, broccoli, even cauliflower, broccolini or bok choy. I usually add carrots. You need about 2 lbs of vegetables plus the onions, it sounds like a lot, but is basically a wok full of veggies with a modest amount of meat. Depending on what dish you "recreating" use different amounts of spice and nuts.
|
|
This recipe for Stir Fry is from