Monday, May 5, 2014

Savory & Sweet Stir-Fry

One of my go-to dishes when I want something quick and easy for dinner is this stir-fry recipe my mom shared with me when I came to college. It's one we ate often in my home growing up and now I get to share it with my own family. I'm so glad they love it! This is a healthy meal with lots of vegetables [totally adaptable as needed] and a yummy mixture of savory, sweet, and maybe even a little ting of sour, which is pretty typical of Cambodian/Chinese dishes. I hope you'll love it as much as we do and let me know if you made any changes so I can try it out your way. Enjoy!



Serves 4
Prep time: 15 mins
Cook time: 30 mins

Ingredients
2 tbsp. of olive oil
2 cloves of garlic
½ lb. chicken breast, cut into strips
2 tbsp. of olive oil
½ cup of water
3 tbsp. of corn starch (or until the thickness you like in sauce)
2 stocks of broccoli, cut into bite sized pieces
2 carrots, cut into bite sized pieces
1 green bell pepper, julienned
1 red bell pepper, julienned
½ onion, julienned
1 cup of mushrooms (optional)
1 cup of snow peas (optional)

1st sauce mixture
½ tbsp. of soy sauce
½ tbsp. of oyster sauce
1 tbsp. of brown sugar

2nd sauce mixture
1 tbsp. of hoisin sauce
1 tbsp. of soy sauce
1 tbsp. of oyster sauce
1 tbsp. rice [wine, interchangeably used] vinegar

Instructions
1.     Begin by preparing rice so that it’s ready when the stir fry is ready.
2.     Heat up olive oil and garlic on medium high heat for about 3 mins in a wok or a large pan.
3.     Add in chicken and stir until juices run clear and add in 1st sauce mixture, set aside.
4.     In another pan, heat up olive oil and add in carrots and broccoli for about 4 mins. and 2nd sauce mixture.
5.     Add in the rest of the vegetables until soft to your taste.
6.     Serve with rice and Sriracha sauce (hot sauce, if you like spicy)











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