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Stir Fry Vegetables w/Hot and Spicy Sauce

1/24/2021

2 Comments

 
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2 Tbs oil (peanut oil, avocado oil, or coconut oil)
1 large carrot, peeled, sliced thin
1 medium yellow onion, sliced thin
1/2 lb broccoli, cut into florets w/stems
1 large pepper-red, yellow, or orange, sliced
1/4 lb snow peas, whole or cut in half
​3 scallions, chopped-green and white parts
Fresh cilantro (a handful with stems), chopped or flat leafed parsley- if you do not like cilantro

Optional protein additions: 
1 pound chicken breast or sirloin tips, cut into 1-inch pieces
or
½ pound extra firm tofu, drained, pressed between paper towels, and cut into ½ inch cubes

  1. Prepare hot and spicy stir fry sauce (recipe below) and set aside.
  2. Add 2 tbs of oil to a large fry pan and heat pan over high heat until oil is shimmering.  If cooking chicken or beef, add to hot oil and toss until cooked through. Remove from pan. 
  3. Add more oil if needed and add sliced onions and carrots, cook over high heat, stirring until crisp-tender, 3 to 5 minutes.  
  4. Add broccoli and peppers with 1/4 cup water, cover, and steam over high heat for about 2 minutes; uncover.
  5. Add snow peas (and tofu, cooked beef, or cooked chicken if using) and cook until vegetables are crisp-tender, 30-60 seconds.
  6. Pour 1 cup stir fry sauce over cooked vegetables. Add more if you like.  Add chopped scallions and cilantro. Serve immediately.


Hot and Spicy Stir Fry Sauce
Martin Yan (prepare before class)
Makes 2 cups
​
2/3 cups Chinese rice wine or dry sherry
1/3 cup soy sauce
1/3 cup chicken or vegetable broth
3 tablespoons sugar
½ tsp white or black pepper
1 ½ tablespoon chili garlic sauce or 2 teaspoons crushed red pepper
2 tablespoons cooking oil
1 ½ tablespoons minced garlic
1 ½ tablespoons minced ginger
2 tablespoons cornstarch
​1/4 cup water

  1. Combine the rice wine, soy sauce, broth, sugar, pepper, and garlic sauce in a bowl. Set aside. Combine the cornstarch and 1/4 cup water in a small bowl and stir. Set aside.
  2. Heat a saucepan with the cooking oil over medium heat. Add the garlic and ginger and cook stirring for about 20 seconds. 
  3. Add the soy sauce mixture and bring to a boil, reduce to a simmer and cook for 2-3 minutes.  
  4. Stir up the cornstarch mixture and add to the hot sauce while stirring and cook until thickened. Store sauce in refrigerator for up to 3 weeks or freeze.
2 Comments

Stir Fried Vegetables-Knife Skills Class

6/30/2020

2 Comments

 
Serves 2-4
2-4 tbs Olive oil, avocado oil, coconut oil or other high heat oil
1 medium yellow onion, sliced
1 large red pepper, sliced
5 cloves garlic, chopped
2- inch piece fresh ginger, chopped

1/4 tsp crushed red pepper flakes
1 lb fresh broccoli, cut into florets
1/3 lb snow peas, cut thinly
3-4 Tbs Soy Sauce

1-2 Tbs Toasted Sesame Oil
1 bunch cilantro (a handful with stems) or flat leafed parsley- chopped
Optional: Cooked rice, or noodles
 
  1. Heat your pan over high heat. When hot, but not smoking, add the oil, onions and red pepper and cook, stirring with tongs for about 2 minutes.
  1. Add the garlic, ginger, and broccoli florets with ¼ cup of water and cover immediately. Steam for 3 minutes. 
  2. Remove the cover, add the snow peas and continue cooking, uncovered for two more minutes. 
  3. Add the soy sauce and sesame oil 
    stirring to coat the vegetables with the sauce. Serve the stir-fry vegetables sprinkled with cilantro or parsley. Serve alone or over cooked rice or noodles.

Low-Carb Noodle Option: Shirataki noodles are a low- carb alternative to rice and pasta. To prepare: Rinse the noodles well and drain. Heat a large sauté pan. “Dry fry” (no oil) the noodles while moving them about with tongs or large fork for about 3 minutes to dry off excess water. Serve hot with stir-fried vegetables.
2 Comments
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