Stir frying is a quick and, if you let it be, healthy way to get food to the table in under 20 minutes. You can add noodles, or eat it over boiled rice, or if you really like it, just have it on it’s own.
You don’t necessarily need a wok to make stir fries, although it wouldn’t hurt to get one. The trick is using high heat.
It’s also a great way to eat vegetables. I always add chicken though, because the only vegetable I can eat without any meat is potatoes, and maybe carrots. But that’s it.
You can easily take out the chicken and make this a delicious veggie stir fry.
Please use a non stick pan if you have one, for the sake of your vegetables. And don’t get scared by the freakishly long list of ingredients. I know, it’s so unlike me. But most of it is just a list of vegetables. Which you can replace or add on to with your favorites.
Here’s what you’ll need:
1 pound boneless chicken, cut into strips and marinated in:
1 tsp sugar
2 Tblspn soy sauce
1 Tblspn sesame oil
salt and white pepper
1 Tblspn corn flour
carrots, cut into match sticks
red, orange or green bell peppers, thinly sliced
cabbage, thinly sliced
salt and white pepper, to taste
1 tsp crushed red pepper
1 Tblspn each of soy sauce, sesame oil and oyster sauce
Heat 2 T any flavorless oil in a wok/frying pan. Since the chicken has cornflour in it, you’ll have to be a little careful. Place each piece of chicken into the oil and let it fry for about 2 minutes, then flip. Then you can treat it like normal chicken and just stir fry it. Once the chicken is light golden take it out of the wok. Then, without adding any oil, stir fry the vegetables for about 5 minutes, then add the chicken and the seasoning, soy sauce, sesame oil and oyster sauce. Stir fry for another minute or two and serve immediately.
This goes great over boiled rice, and you can toss in some boiled noodles and you’ve got yourself a bowl of lo-mein.