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
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 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
- Prepare hot and spicy stir fry sauce (recipe below) and set aside.
- 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.
- Add more oil if needed and add sliced onions and carrots, cook over high heat, stirring until crisp-tender, 3 to 5 minutes.
- Add broccoli and peppers with 1/4 cup water, cover, and steam over high heat for about 2 minutes; uncover.
- Add snow peas (and tofu, cooked beef, or cooked chicken if using) and cook until vegetables are crisp-tender, 30-60 seconds.
- Pour 1 cup stir fry sauce over cooked vegetables. Add more if you like. Add chopped scallions and cilantro. Serve immediately.
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
- 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.
- Heat a saucepan with the cooking oil over medium heat. Add the garlic and ginger and cook stirring for about 20 seconds.
- Add the soy sauce mixture and bring to a boil, reduce to a simmer and cook for 2-3 minutes.
- 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.
RSS Feed