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!
- 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)
- Heat oil in a wok. While the oil heats up, cube chicken
- 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 !!!
- Garnish with white sesame seeds and serve hot !!!