From the Food Network magazine, this guide lets you design your favorite stir-fry by picking a protein, a marinade, a combination of vegetables and a choice of 5 different sauces.
Protein choices can include:
lb. thinly sliced flank steak
lb. thinly sliced pork tenderloin
lb. medium or large shrimp, peeled and deveined
lb. skinless, boneless chicken breasts or thighs, thinly sliced against the grain
oz. pkg. extra-firm silken tofu, cubed.
If a marinade is desired, whisk:
Tbsp. Chinese rice wine or dry sherry
Toss with your protein and refrigerate 1 hour.
Veggie choices can include 3 c. of any of the following in any combination:
sliced carrots, celery, bell peppers (any color), onions or shallots, leeks, bok choy or cabbage, asparagus; 1" scallion pieces, quartered mushroom caps, whole snow peas, quartered plum tomatoes.
Below are 5 different sauces that can be used.
Mix ¾ c. chicken broth, 1 Tbsp. cornstarch, 2 Tbsp. Chinese rice wine or dry sherry, ½ tsp. sesame oil, 1 tsp. salt and ½ tsp. sugar.
Mix ¾ c. chicken broth, 2 tsp. cornstarch, ¼ c. ketchup, 2 tsp. soy sauce, 3 Tbsp. rice wine vinegar, ¼ c. sugar, ½ tsp. salt and 1 tsp. sesame oil.
Mix ½ c. chicken broth, 1 Tbsp. cornstarch, 1 %bsp. soy sauce, 1 Tbsp. hoisin sauce and 1 Tbsp. Chinese rice wine or dry sherry.
Mix ¾ c. chicken broth, 1 Tbsp. cornstarch, 1 Tbsp. Chinese rice wine or dry sherry, 1 Tbsp. soy sauce, 3 Tbsp. oyster sauce and 2 tsp. sesame oil.
Mix ¾ c. chicken broth, 1 Tbsp. cornstarch, 2 Tbsp. each soy sauce, rice vinegar and Chinese rice wine or dry sherry, ½ tsp. sesame oil, 1 Tbsp. sugar and 2 tsp. Asian chili sauce.
Drain the marinade from the protein and gather all the elements by the stove. Heat 1/4 inch peanut or vegetable oil in a wok or skillet over medium heat. Add the protein; slowly stir until almost opaque, 30 seconds to 1 minute (for tofu, brown on both sides, do not stir). Transfer to a plate; discard the oil and wipe out the pan. Heat the pan over high heat 1 to 2 minutes. Add 2 Tbsp. oil, then 2 cloves minced garlic (or 4 cloves if using Spicy Sauce), 1-2 Tbsp. minced ginger, 2 minced scallions and a pinch each of salt and sugar; stir fry about 30 seconds. Add the vegetables, starting with the ones that take the longest to cook; stir fry until crisp-tender. Add the protein and sauce and stir until the sauce is thick and the vegetables and protein are cooked through, about 3 minutes. Thin with chicken broth if needed. Garnish with sliced scallions, peanuts, sesame seeds, sliced jalapenos and/or cilantro. Serve with rice.