Stir-Fry Four Ways

By KDHarmon

Ingredients

• Marinade:
• 1 egg white
• 1 Tbl chinese rice wine or dry sherry
• 1 Tbl cornstarch
• Clear Sauce:
• 3/4 C chicken broth
• 1 Tbl Cornstarch
• 2 Tbl Chinese rice wine or dry sherry
• 1/2 tsp sesame oil
• 1 tsp salt
• 1/2 tsp sugar
• Sweet and Sour Sauce:
• 3/4 C chicken broth
• 2 tsp cornstarch
• 1/4 C ketchup
• 2 tsp soy sauce
• 3 Tbl rice vinegar
• 1/4 C sugar
• 1/2 tsp salt
• 1 tsp sesame oil
• Brown Sauce:
• 1/2 C chicken broth
• 1 Tbl cornstarch
• 1 Tbl soy sauce
• 1 Tbl Hoisin sauce
• 1 Tbl Chinese rice wine or dry sherry
• Spicy Sauce:
• 3/4 C chicken broth
• 1 Tbl cornstarch
• 2 Tbl soy sauce
• 2 Tbl rice vinegar
• 2 Tbl Chinese rice wine or dry sherry
• 1/2 tsp sesame oil
• 1 Tbl sugar
• 2 tsp chilli sauce
• For Stir Fry:
• 2 Tbl oil
• 2 cloves minced garlic (4 if using Spicy Sauce
• 1-2 Tbl minced ginger
• 2 minced scallions
• pinch salt and sugar
• 3 C vegetables (any combination)

Preparation

Step 1

Place 12 ounces protein in marinade, cover and refrigerate for 1 hour. Drain.

Heat oil over medium heat, add protein, slowly stirl until almost opaque, 30-60 seconds. Transfer to plate, discard oil and wipe out pan.

Heat pan over high heat 1-2 minutes. Add oil, then 2 garlic,ginger, scallions, salt and sugar; stir fry 30 seconds. Add 3 cups of vegetables and cook til crisp-tender.

Add protein and sauce and stir until sauce is thick and vegetables and protein are cooked through, about 3 minutes. Thin with broth if needed. Garnish with sliced scallions, sesame seeds and/or cilantro.