Recipes

[Beebee2]

I'm interested in hearing about what others like for their stir fries. I have things I don't like in stir fries, and have pretty much narrowed down stir fry activity to just a few ingredients, and that seems like a real shame given all the potential stir fry has, not only as a wonderful quick and one-pot meal, but in terms of lots of variety, too.

I cut all of the vegetables and meat to approximately the same size.

When I make stir fry, I put 1-2 T vegetable oil in my wok, then I crush two cloves of garlic, run a toothpick through each of them, and saute them in the oil just until they take on some color.

Into the hot oil I first put the chicken pieces (two whole chicken breasts for two of us, or four thighs), and cook them until they are done, no pink left at all. I remove them to a hot tray in the preheated 200 Deg F oven.

Then I stir fry the vegetables according to density - approximately 1 cup each of the following vegetables, onions, broccoli, red pepper, and button mushrooms. As the pan gets full, I add the vegetables - one or two at a time - to the chicken in the oven.

When everything has been fried, I return it all to the wok, add a splash of dry sherry and some soy sauce. I put the lid on the wok, reduce the heat to medium, and steam just for a couple of minutes.

I stir it altogether and serve it over steamed rice.

All plain and simple.