Prep your vegetables. Place the aromatics (like ginger and garlic) aside. The rest of the vegetables should be cleaned and chopped to what ever size you like. Place them in a bowl and set near your wok or skillet. ( I like to have my skillet on the stove and place all my little prep dishes on the counter next to the skillet for quick access)
Prep your meat. You can use chicken, pork, beef or seafood. What ever meat you use needs to be cut to the desire size (I prefer bite size) and seasoned if your recipe calls for it. Place in a prep dish near the skillet for quick access.
Prep your sauce. Whether it is a bottle of Stir Fry Sauce or if you are making your own get it done now and place it in a bowl near the skillet for quick access. My go to sauce is soy sauce, rice wine vinegar, sugar and cornstarch. The ratio will depend on how much stir fry you are making. Mix in a small bowl until cornstarch desolves and set aside.
Heat you skillet on high heat with a couple Tbs oil. I prefer sesame seed oil. Once your skillet is VERY hot immedietly add your aromatics (ginger,garlic, chili peppers etc.) Stir fry until fragrant (a few seconds) and then add your meat. Continue to stir fry until meat colored on all sides (if it is chicken, until chicken is no longer pink). Remove meat with a slotted spoon and add your vegetables. Stir fry until vegetables are at your desired doneness ( I like mine crunchy so this step only takes a couple minutes for me).
Add the meat and any juices that might have formed around the meat back into the pan. Add about 1/4 cup chicken broth or soy sauce (or a combo of both). Bring to a boil. In the center of skillet add your sauce. The cornstarch in the sauce will thicken the liquid in the skillet making the most lovely sauce.
Serve over fluffy rice or Asian noodles and enjoy!
|Click here for the recipe.|
This post is linked to Kitchen Tips Tuesdays, Works for Me Wednesday