Chicken Stir-Fry
Servings
Ingredients
- 1 lb boneless chicken breasts or thighs, cubed
- 2 tbs soy sauce
- 1 tbs rice wine
- 1 tsp sesame oil
- 1 tbs cornstarch
- 3-4 Chinese dried mushrooms soaked and sliced
- 1 can 14 oz bamboo shoots, drained and rinsed
- 1 1/2 red sweet peppers julienned
- 1/4 chopped onion
- 1 tbs ginger minced
- 2 garlic cloves minced
- 1 tsp red pepper flakes
- 2 cups bean sprouts
- black pepper
- 1 tbs dark soy sauce
- 2 tbs vegetarian stir-fry sauce
- 1 tsp brown sugar
- 1 1/2 tbs cornstarch
- 1/3 cup cooking wine
- 1 tsp sesame oil
- 1 -2 tbs oil for stir-frying
- 2 chives chopped finely
ABSOLUTELY SCRUMPTIOUS hot or cold – great dish for shabbos day! Served with Tamar Genger’s Bok Choy salad (http://www.joyofkosher.com/recipes/bok-choy-salad/) and was a big hit.
Subs/Additions:
1) Doubled the recipe.
2) Used a Breville Hot Wok for the stir-fry – couldn’t recommend more highly.
3) Rice wine vinegar in lieu of rice wine.
4) 1 can regular mushrooms instead of dried.
5) Couldn’t find bamboo shoots – made water chestnuts instead, separately from the rest of the fry – seasoned with the marinade while in the wok, and reserved a bit of the sauce for the last 30 seconds of stir-frying.
6) Dropped the peppers and red pepper flakes, and the cooking wine from the sauce.
7) Replaced chopped onion with a bag of halved pearl onions – very sweet, and easily picked out for anti-onion guests.
I marinated the veg with the chicken, and stir-fried the lot for three minutes together (albeit in batches, with portions of ginger and garlic added before and sauce added after ). Otherwise, timing was spot on. I’d recommend heating your wok/pan for about ten minutes before stir-frying to get a nice, even temperature.
Future plans:
More veg! Broccoli, celery, the works.
What can I substitute for the vegetarian stir-fry sauce?
can’t read the whole recipe; some is covered.