Chinese Stir Fry

Ingredients

  • 1 Tablespoon cornstarch
  • 2 Tablespoons water
  • 1/2 cup brown sauce – strained
  • 1 cup onions
  • 5 cloves garlic
  • 4 Tablespoons vegetable oil (split)
  • 1 pound protein – steak, tofu, chicken or pork cut in bite size pieces
  • 1 cup broccoli florets
  • 1 cup carrots – thinly sliced
  • 1 cup cabbage
  • Change veggies for personal preference

Directions

  1. Mix cornstarch and water in small bowl
  2. Add base sauce< (below) and set aside
  3. In a wok or large pan, saute onions and garlic in vegetable oil
  4. Add in proteins until cooked – remove from pan
  5. Add oil to wok and stir fry broccoli and carrots aprox 2 minutes.
  6. Add cabbage and continue till veggies are cooked
  7. Return protein to the pan
  8. Add sauce mixture to pan and heat until thickened

When stir frying, add additional water to pan as you go along. If you have time, marinate protein in additional base sauce for an hour before cooking.

Base Sauce

Ingredients

  • 5 cloves of Garlic – minced
  • 1 oz of fresh ginger – peeled and sliced
  • 1/2 cup Chinese Rice Wine
  • 2 Tablespoon Hoisin sauce
  • 3 Chinese Dried Chilies
  • 1/2 cup Soy Sauce
  • 1 Tablespoon Thick Black Soy Sauce
  • 1 Tablespoon Sesame Seed Oil
  • 2 Tablespoons Oyster Sauce
  • 1 Tablespoon White Sugar
  • 1 Teaspoon White Pepper

Directions

  1. Combine all items in a mason jar and let set overnight.
  2. Remove chilies after 24 hours

This will keep in frig for about 2 weeks. Makes 3-4 batches of stir fry.

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