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Tuesday, August 25, 2009

Quick and Healthy Chinese Stir Fry

My mom used to make stir fry when I was growing up, and it was always a welcome excuse to eat vegetables. To be honest, I can't say that there's much that's really Chinese about this other than the fact that it uses some technique from Chinese cooking and has Oyster Sauce in it. Just like Panda Express isn't really Chinese food, neither is this, but that's what I'll call it.

Dice chicken and marinate in 1 part soy sauce, 1 part Chinese cooking wine, a dash of powdered ginger, and a bit of sugar.

Chop some vegetables. As you can see, I used carrots, celery, and Edamame beans. Have those ready in one bowl, and chop up a few cloves of garlic in another small bowl.

In a small cup, mix some oyster sauce with some water and corn starch. Stir very well.

Heat a wok or pan to smoking hot with a couple tablespoons of vegetable oil. Fry up your vegetables until cooked, but still crisp. Remove to bowl.

Return heat to smoking hot and fry up chicken until cooked through. Drop in your garlic and continue to fry for another minute. Add all your vegetables and continue to fry for one more minute. Spread a hole in the center of your pan and pour the contents of your cup into the center, stirring rapidly. Let it bubble first, then stir everything in the pan to coat. Remove and serve.


~ Brock

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