Stir Fry Variations
Source: Food Network Magazine March 2010
From the Food Network magazine, this guide lets you design your favorite stir-fry by picking a protein, a marinade, a combination of vegetables and a choice of 5 different sauces.
Pick a Protein:
3/4 lb thinly sliced flank steak, trimmed and thinly sliced against the grain
3/4 lb thinly sliced pork tenderloin, thinly sliced
3/4 lb medium or large shrimp, peeled and deveined
3/4 lb skinless, boneless chicken breasts or thighs, thinly sliced against the grain
12 oz pkg extra-firm silken tofu, cubed
Marinate:
Whisk together:
1 egg white
1 T Chinese rice wine or dry sherry
1 T cornstarch
----Toss with your protein, cover and refrigerate 1 hour
Prep 3 cups Vegetables (in any combination):
sliced carrots
sliced celery
sliced bell peppers
1 inch scallion pieces
sliced onions or shallots
quartered mushroom caps
sliced bok choy or cabbage
sliced leeks
whole snow peas
sliced asparagus
quartered plum tomatoes or halved cherry tomatoes
baby spinach
blanched broccoli or cauliflower florets
thawed frozen peas or edamame
Choose a Sauce:
Clear Sauce - Mix 3/4 cup chicken broth, 1 T cornstarch, 2 T Chinese rice wine or dry sherry, 1/2 tsp sesame oil, 1 tsp salt and 1/2 tsp sugar
Sweet-and-Sour Sauce - Mix 3/4 cup chicken broth, 2 tsp cornstarch, 1/4 cup ketchup, 2 tsp soy sauce, 3 T rice wine vinegar, 1/4 cup sugar, 1/2 tsp salt and 1 tsp sesame oil
Brown Sauce - Mix 1/2 cup chicken broth, 1 T cornstarch, 1 T soy sauce, 1 T hoisin sauce and 1 T Chinese rice wine or dry sherry
Oyster Sauce - Mix 3/4 cup chicken broth, 1 T cornstarch, 1 T Chinese rice wine or dry sherry, 1 T soy sauce, 3 T oyster sauce and 2 tsp sesame oil
Spicy Sauce - Mix 3/4 cup chicken broth, 1 T cornstarch, 2 T each soy sauce, rice vinegar and Chinese rice wine or dry sherry, 1/2 tsp sesame oil, 1 T sugar and 2 tsp Asian chili sauce.
Directions:
Drain the excess marinade from the protein. Place your sauce, vegetables and protein near the stove
Heat 1/4 inch peanut or vegetable oil in a wok or skillet over medium heat. Add the protein; slowly stir until almost opaque, 30 seconds to 1 minute (for tofu, brown on both sides, do not stir). Transfer to a plate; discard the oil and wipe out the pan.
Heat the pan over high heat 1 to 2 minutes. Add 2 T oil, then 2 cloves minced garlic (or 4 cloves if using Spicy Sauce), 1-2 T minced ginger, 2 minced scallions and a pinch each of salt and sugar; stir fry about 30 seconds. Add the vegetables, starting with the ones that take the longest to cook; stir fry until crisp-tender.
Add the protein and sauce and stir until the sauce is thick and the vegetables and protein are cooked through, about 3 minutes. Thin with chicken broth if needed.
Garnish with sliced scallions, peanuts, sesame seeds, sliced jalapenos and/or cilantro. Serve with rice.
4 servings