Asian, Food, Poultry, Quick Dinner

Sunday Stir-fry

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I love Chinese takeout.  I love eating with chopsticks straight out of the paper container.  Alas, there is no Chinese takeout in my neck of the woods, so I have to make do with homemade versions.  I still have not figured out the secret to Asian cooking, so I take a lot of help from the store.  There is one particular brand of stir-fry sauce that I like because it is low in sugar content.  It is on the pricier side, so I stock up when the sauce goes to sale.  The rest of the ingredients, well, put in whatever you like!

 

Ingredients:

  • 1-1.5 lbs of chicken breast, cubed
  • 1 Tbsp of ginger paste
  • 1 Tbsp of minced garlic
  • 2 Tbsp of Sambal Olek (use less if desired, I like it spicy)
  • 1/2 bottle of the Tsang Classic Sauce
  • 1 bag of frozen broccoli florets
  • 1 can of baby corn
  • 1 can of oyster mushrooms
  • 2 Tbsp of canola/vegetable oil
  • Salt and white pepper (yes, white) to taste
  • White sesame seeds (garnish)

Method:

  1. Heat oil in a wok.  While the oil heats up, cube chicken

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  • Fry chicken with salt and pepper till pale golden
  • Add ginger, garlic and sambal olek-saute for a few minutes
  • Add all the vegetables and saute for 5-10 mins, till the water released from the vegetables has mostly evaporated.
  • Add the sauce and saute for another 5-10 mins, till the stir-fry comes to desired consistency.  I like it a little on the runny side–more sauce for rice/noodles !!!

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  • Garnish with white sesame seeds and serve hot !!!IMG_20190303_122239
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