Showing posts with label Chinese. Show all posts
Showing posts with label Chinese. Show all posts

Stir Fry Success (Finally!) & More

First off, a quick note: I have jury duty this week, which despite what you might hear from other people, is fascinating stuff. So thats 5-8 hours every day, plus I need to at least tread water at my regular job, which doesn't leave me a whole lot of time to cook or write about cooking. So there is a pretty good chance I'll be making pasta and sandwich staples that you can find on this blog throughout the rest of the week and weekend. Thats too bad.


Late last week I did have the opportunity to try out a new stir-fry recipe from Rachel. It was the perfect stir-fry glaze viscocity that Lauren and I have been searching for. Here is the recipe:

Ingredients
2 cups chicken (diced)
1/2 cup chopped broccoli
1/4 cup chopped peas
1 medium onion (chopped) 
Additional stir-fry vegetables
1-2 cups cooked white rice
2 tbsp Cashews

Sauce
1/2 cup water
1/2 cup soy sauce
2 1/2 Tbsp cornstarch
2 Tbsp sugar
2 tsp white vinegar
1-2 Tbsp white wine or dry sherry

Directions
Cook diced chicken in saute pan for 5-7 mins, until white all the way through.
Saute vegetables in separate pan until tender and set aside.
Cook rice, set aside
Mix sauce ingredients, stir, set aside
Add chicken to wok (or saute pan) with a little oil
Add chicken and sauce to clean pan, heat thoroughly. Sauce will thicken.
Add vegetables & stir until sauce is thicker veggies are warmed through
Pour over hot rice & serve immediately

Awesome and easy. Makes great leftovers too. I don't know what kind of soy sauce we used, but the next time I'll probably make sure to find a low sodium version if we used this sauce again. I also bought cashews and then completely forgot to put them in, so I feel like I really missed on one of the major ingredients. I can't wait to try adding cornstarch and sugar to my favorite citrus stir-fry sauce to see if if thickens the same way. Eventually I plan to take on the challenge of breading frying and glazing my own version of sesame chicken.

10:52 AM | Labels: , , , , | 1 Comments  

The Unnamed Chicken Stir-Fry

Last night we made a chicken stir-fry with the wok set Lauren got for Christmas. It was our second or third time using it. The first attempt was unspectacular and the second was fairly encouraging. This third attempt was extremely encouraging but we seem to be unable to achieve the desired stir-fry glaze. We usually end up with thin liquid that pools at the bottom of the wok in an attempt to avoid coming into contact with the rest of the food. This time around we were on track to avoid that, but the "classic stir-fry" glaze we chose had a very heavy soy sauce flavor. So we had to thin it out with some orange juice and zest, lemon juice and brown sugar to sweeten it. As for the rest of the meal this is what we did:

  • Saute onions and bell peppers in olive oil until slightly caramelized (6-7 mins)
  • Cut 1.5 lbs boneless, skinless chicken breast into strips.
  • Add chopped asparagus and mushrooms (5-6 mins)
  • Prepare one package of Wel Pac Chow Mein stir-fry noodles per instructions
  • Saute chicken in stir-fry sauce in a separate pan (8-10 mins)
  • Add cooked noodles to stir-fry.
  • Add chicken to stir-fry.
  • Heat thoroughly.
It was very easy and very good. Next time around we're going to have to choose a better sauce though. The noodles were awesome. I am thinking about buying them again so I can figure out some kind of high end Ramen noodle dish.

6:24 AM | Labels: , , , , | 0 Comments  

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