Stir-Fry

By Bostoncook

Ingredients

• For the marinade/sauce:
• 1/4 cup Indonesian Soy Sauce (Ketcap Manis)
• 1/4 cup Hoisin Sauce
• 2 tbsp mirin or rice vinegar
• 1 tsp sesame oil
• 1 tbsp corn starch
• 1/2 cup cold stock
• For the stir-fry:
• 2 cups cooked Noodles (Chinese egg / soba, spaghetti, you choose)
• 1 large onion, sliced vertically
• 1 bunch asparagus, sliced into 1" pieces diagonally
• 1 red pepper, sliced vertically
• 2 cloves garlic, diced
• 1 tbsp grated fresh ginger
• 1/2 pound raw meat (chicken, pork, beef, prawns*** you choose)
• Notes: If you can't find Indonesian soy sauce, use a dark soy sauce or tamari and add a tsp of sugar or honey, Substitute plum, sweet chilli or sweet and sour sauce if you can't get hoi sin
• This is great!

Preparation

Step 1

1. Mix soy sauce-stock and reserve a third of it.

2. Add the meat and marinade and allow to rest for a few minutes, or alternatively prepare the day before and allow to marinate in fridge for optimum flavor.

3. Stir fry meat for a few minutes in a hot wok with some peanut oil until browned. Remove to plate.

4. Heat a bit more oil and add the vegetables. Stir fry a few minutes until cooked, but still crisp. Add garlic and ginger and the cooked meat. Stir in noodles and remaining sauce. Stir fry until cooked through. Serve immediately, garnish with fresh cilantro/coriander if desired.

Notes: If you can't find Indonesian soy sauce, use a dark soy sauce or tamari and add a tsp of sugar or honey, Substitute plum, sweet chilli or sweet and sour sauce if you can't get hoi sin

This is great!