Saturday, June 5, 2010

Stir Fry

I usually don't follow a recipe when I make stir fry. I just throw stuff together and hope it tastes good. But I realized I don't have a lot of Asian-inspired food on here even though I make it fairly often. So tonight I actually paid attention to the amounts I was using and "created" a recipe.

If you don't have a wok, you can use a large saute pan. Just consider the amount of food that will need to fit in it at the end of cooking.

When it comes to cooking the chicken or pork strips, do it in batches like below:

That way you are sure to get the strips nice and browned. Throwing all of the chicken in at once will prevent your chicken from browning at all.

Also don't overcook your vegetables. You want them slightly crisp and bright green:

They are healthier for you that way!


1 lb. boneless skinless chicken breast or pork, cut in strips
1 Tbsp. low-sodium soy sauce
1 clove garlic, minced
1/2 tsp. grated fresh ginger
1 tsp. sesame oil (or vegetable oil)

2 cups fresh broccoli florets
2 cups fresh snow peas
2 carrots, thinly sliced
3 celery stalks, sliced
6 green onions, sliced
2 Tbsp. water

1/3 cup low-sodium soy sauce
1/2 cup chicken broth (or water)
2 cloves garlic, minced
1 tsp. grated fresh ginger
1 Tbsp. brown sugar
dash of hot sauce
1 Tbsp. cornstarch

In a medium bowl, combine chicken or pork, 1 Tbsp. soy sauce, 1 clove garlic, and 1/2 tsp. ginger. Marinate 30 minutes.

In a small bowl, combine all sauce ingredients until smooth. Set aside

Heat sesame oil in wok on med-high heat. Brown chicken or pork in batches, 2-3 minutes each side or until cooked through; remove to plate. Add broccoli, snow peas, carrots, celery, and water to wok. Reduce heat to medium. Cook until vegetables are crisp-tender, about 6 minutes. Add onions.

Stir sauce again; add to wok. Bring to a boil and cook 1-2 minutes or until sauce is thickened. Add chicken or pork and heat through. Serve with steamed rice.

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