- 4
Ingredients
- Veggies:
- carrots, broccoli, mushrooms, water chestnuts, baby corn, zucchini, green beans, asparagus, cabbage, celery, eggplant, onions, snow peas
- Protein:
- flank steak or sirloin, chicken, shrimp, pork
- Extras:
- Asian vegetables, baby corn, bamboo shoots, water chestnuts; cashews or peanuts chopped; fresh basil, fresh hot chile peppers, bean sprouts, sesame seeds, Chinese five-spice powder
Preparation
Step 1
1. Cut evenly. Slice washed veggies into uniform, bite-size pieces so they cook in the same amount of time. Pat them dry with a paper towel so your stir-fry doesn't get soggy. Cut meat into bite-size pieces.
2. Preheat the pan. Place the skillet or work on the burner until a bead of water vaporizes within 2 seconds. Then drizzle in the oil--peanut, grapeseed, or canola--and immediately add your flavorings (like garlic, chilies, or onion). Cook until fragrant.
3. Put protein in first. Don't stiry-fry more than 12 oz. of chicken, shrimp or scallops at a time. You'll lower the pan's temperature and won't get much browning. Sear in a single layer for 1 minute. Stir-fry until nearly done, then transfer to a plate.
4. Stir-fry the vegetables. Add heartier types(like broccoli or carrots) first, followed by softer ones (like green beans, or spinach). When they're three-quarters done, return the protein to the pan and stir-fry until it's just cooked and the veggies are crisp-tender.
Three yummy sauces:
Classic: Whisk 2 tsp cornstarch into 1/2 c chicken broth and then add 2T each oyster sauce and soy sauce along with 2 tsp each sherry and sugar.
Double Sesame: Whisk 1-1/2 tsp cornstarch into 1/2 c chicken broth. Add 2T oyster sauce, 1T soy sauce, 2 tsp each toasted sesame seeds and sherry, 1-1/2 tsp each toasted sesame oil and sugar, and 1/2 tsp rice wine vinegar.
Spicy Orange: Whisk 1-1/4 tsp cornstarch into 1/4 c chicken broth. Add 1/4 c orange juice an 1/2 tsp zest, 2T each hoisin and soy sauce, 2 tsp sherry, 1-1/2 sugar, and 1/2 tsp chili-garlic sauce.