Sunday Stir-fry

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

• 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 !!!

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Super Speedy Stirfry

You have frozen vegetables.  The boring microwave kind that taste more like water filled sponges than anything.  So this is what you do.  With a few ingredients that are either sitting on your pantry shelf or a few bucks at the store, you can get this lovely healthy asian style veggie stirfry.  This is how it goes….

Ingredients

Your choice of frozen veggies-I had carrots, peas, broccoli, waterchestnuts and sugar snap peas.

1/4 cup orange marmalade

1/4 cup soy sauce

1/2 Tbsp red pepper flakes

1tsp of ground ginger

Adjust salt and pepper at the very end

Garnish with chopped scallions and sesame seeds

Method:

Microwave all the vegetables and warm them through.  Set them aside in a pot.

In the mean time mix all the ingredients together in a bowl and microwave it for 5mins till the jam becomes runny.

Stir in the sauce into the vegetables and simmer for a few minutes till all the vegetables and sauce has combined properly.

Garnish and serve warm with rice or noodles or just as is.