Fool Proof Stir Frys
Mar 7, 2007 13:14:42 GMT -8
Post by tami on Mar 7, 2007 13:14:42 GMT -8
Pam Anderson's Fool-Proof Stir Frys
Adapted from USA Weekend
1 Tbsp soy sauce
1 Tbsp sherry
1 pound meat (pick one): raw medium shrimp, scallops, chicken in bite-size strips, beef or pork thinly sliced across the grain, firm tofu in ¾-inch chunks
1 medium-large onion, cut into 8 wedges & layers separated
1 pound vegetables (pick at least two): shredded carrots, coleslaw mix or shredded cabbage, sliced mushrooms, bell pepper strips, snow peas, sliced celery, sliced scallions, fresh bean sprouts, fresh haricot verts, thin asparagus, zucchini or squash in ½-inch slices, eggplant in ¾-inch chunks, water chestnuts, baby corn
1 Tbsp minced fresh garlic
1 Tbsp minced fresh ginger
3 Tbsp vegetable oil (divided)
While preparing ingredients, preheat 12-inch wok or frying pan on low heat. Combine soy sauce and sherry and marinate meat in the mixture while preparing remaining ingredients. Combine sauce ingredients(below) and set aside.
Turn up heat for pan to high and continue to heat for a few minutes. Add 1 Tbsp of the oil to the pan and swirl to coat and heat. Add half of the meat and stir-fry until well-browned and cooked through, 2 to 3 minutes. Transfer to a clean bowl or plate. Add remaining meat to wok and stir-fry, then transfer to bowl with the first batch. (The meat is cooked in batches to avoid "stewing" the meat as can often happen with the relatively low heat of home stoves.)
Add the remaining 2 Tbsp oil to the wok and swirl to coat and heat. Add onion and stir-fry 1 minute or until starting to brown. Add garlic, ginger, and the first vegetable (the one that will take longest to cook). Stir-fry for a few minutes, then add the remaining vegetables and stir-fry until all are tender-crisp, 1 to 3 minutes.
Return meat to the pan and add the sauce. Stir to coat all ingredients, and continue to stir until the sauce turns glossy. (If the sauce thickens too much for your taste, add a little more water or chicken broth.) Serve immediately over rice or noodles.
SAUCE
Combine any of the following in a 1-cup measuring cup
Lemon
2 tsp cornstarch
2 Tbsp chicken broth
¼ cup fresh lemon juice
1 tsp lemon zest
¼ cup chicken broth
1 Tbsp soy sauce
2 Tbsp sugar
Soy-Sesame
2 tsp cornstarch
¼ cup + 2 Tbsp chicken broth
¼ cup soy sauce
2 tsp rice wine vinegar
2 tsp sesame oil
1 tsp hot pepper flakes
1 tsp sugar
Fresh Herb
2 tsp cornstarch
¼ cup + 2 Tbsp chicken broth
¼ cup soy sauce
2 tsp rice wine vinegar
½ tsp sugar
¼ cup shredded basil or minced cilantro
Sweet & Sour *
2 tsp cornstarch
¼ cup + 2 Tbsp chicken broth
2 Tbsp soy sauce
2 Tbsp rice wine or cider vinegar
½ tsp hot pepper flakes
1 Tbsp brown sugar
* pineapple chunks may be added to the vegetable mixture if using the Sweet & Sour sauce
Adapted from USA Weekend
1 Tbsp soy sauce
1 Tbsp sherry
1 pound meat (pick one): raw medium shrimp, scallops, chicken in bite-size strips, beef or pork thinly sliced across the grain, firm tofu in ¾-inch chunks
1 medium-large onion, cut into 8 wedges & layers separated
1 pound vegetables (pick at least two): shredded carrots, coleslaw mix or shredded cabbage, sliced mushrooms, bell pepper strips, snow peas, sliced celery, sliced scallions, fresh bean sprouts, fresh haricot verts, thin asparagus, zucchini or squash in ½-inch slices, eggplant in ¾-inch chunks, water chestnuts, baby corn
1 Tbsp minced fresh garlic
1 Tbsp minced fresh ginger
3 Tbsp vegetable oil (divided)
While preparing ingredients, preheat 12-inch wok or frying pan on low heat. Combine soy sauce and sherry and marinate meat in the mixture while preparing remaining ingredients. Combine sauce ingredients(below) and set aside.
Turn up heat for pan to high and continue to heat for a few minutes. Add 1 Tbsp of the oil to the pan and swirl to coat and heat. Add half of the meat and stir-fry until well-browned and cooked through, 2 to 3 minutes. Transfer to a clean bowl or plate. Add remaining meat to wok and stir-fry, then transfer to bowl with the first batch. (The meat is cooked in batches to avoid "stewing" the meat as can often happen with the relatively low heat of home stoves.)
Add the remaining 2 Tbsp oil to the wok and swirl to coat and heat. Add onion and stir-fry 1 minute or until starting to brown. Add garlic, ginger, and the first vegetable (the one that will take longest to cook). Stir-fry for a few minutes, then add the remaining vegetables and stir-fry until all are tender-crisp, 1 to 3 minutes.
Return meat to the pan and add the sauce. Stir to coat all ingredients, and continue to stir until the sauce turns glossy. (If the sauce thickens too much for your taste, add a little more water or chicken broth.) Serve immediately over rice or noodles.
SAUCE
Combine any of the following in a 1-cup measuring cup
Lemon
2 tsp cornstarch
2 Tbsp chicken broth
¼ cup fresh lemon juice
1 tsp lemon zest
¼ cup chicken broth
1 Tbsp soy sauce
2 Tbsp sugar
Soy-Sesame
2 tsp cornstarch
¼ cup + 2 Tbsp chicken broth
¼ cup soy sauce
2 tsp rice wine vinegar
2 tsp sesame oil
1 tsp hot pepper flakes
1 tsp sugar
Fresh Herb
2 tsp cornstarch
¼ cup + 2 Tbsp chicken broth
¼ cup soy sauce
2 tsp rice wine vinegar
½ tsp sugar
¼ cup shredded basil or minced cilantro
Sweet & Sour *
2 tsp cornstarch
¼ cup + 2 Tbsp chicken broth
2 Tbsp soy sauce
2 Tbsp rice wine or cider vinegar
½ tsp hot pepper flakes
1 Tbsp brown sugar
* pineapple chunks may be added to the vegetable mixture if using the Sweet & Sour sauce