Categories: Asian

Ingredients

• Protein choices can include
• 3/4 lb. flank steak, thinly sliced
• 3/4 lb. pork tenderloin, thinly sliced
• 3/4 lb. shrimp, peeled and de-veined
• 3/4 lb. chicken Breast, cubed
• 3/4 lb. tofu, cubed and firm
• If a marinade is desired, whisk:
• 1 egg, white
• 1 Tbsp. dry sherry
• 1 Tbsp. cornstarch
• Toss with your protein and refrigerate 1 hour
• Veggie choices can include 3 cups of any of the following in any combination:
• carrots
• celery
• bell peppers (any color)
• onions
• shallots
• leeks
• bok choy
• cabbage
• asparagus; 1” scallion pieces
• mushroom caps, quartered
• snow peas
• Plum tomatoes, quartered
• Below are 5 different sauces that can be used:
• Clear sauce:
• 3/4 cup chicken broth
• 1 Tbsp. Cornstarch
• 2 Tbsp. Chinese rice wine or dry sherry
• 1/2 tsp. Sesame oil
• 1 tsp. salt
• 1/2 tsp. sugar
• Sweet-and-Sour Sauce:
• 3/4 c. chicken broth
• 2 tsp. cornstarch
• 1/4 c. ketchup
• 2 tsp. soy sauce
• 3 Tbsp. Rice wine vinegar
• 1/4 c. sugar
• 1/2 tsp. salt
• 1 tsp. sesame oil
• Brown Sauce:
• 1/2 c. chicken broth
• 1 Tbsp. Cornstarch
• 1 % bsp. Soy sauce
• 1 Tbsp hoisin sauce
• 1 Tbsp. Chinese rice wine or dry sherry
• Oyster Sauce:
• 3/4 c. chicken broth
• 1 Tbsp. Cornstarch
• 1 Tbsp. Chinese rice wine or dry sherry
• 1 Tbsp. Soy sauce
• 3 Tbsp. Oyster sauce
• 2 tsp. sesame oil
• Spicy Sauce:
• 3/4 c. chicken broth
• 1 Tbsp. Cornstarch
• 2 Tbsp. Soy sauce
• 2 Tbsp. Rice vinegar
• 2 Tbsp. Chinese rice win or dry sherry
• 1/2 tsp. sesame oil
• 1 Tbsp. Sugar
• 2 tsp. Asian chili sauce

Directions

1. Drain the marinade from the protein and gather all the elements by the stove

2. Heat ¼ inch peanut or vegetable oil in a wok or skillet over medium heat. Add the protein; slowly stir until almost opaque, 30-60 seconds (for tofu, brown on both sides, do not stir). Transfer to a plate; discard the oil and wipe out the pan.

3. Heat the pan over high heat 1-2 minutes. Add 2 Tbsp. Oil, then 2 cloves minced garlic (or 4 cloves if using Spicy Sauce), 1-2 Tbsp. 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.

4. 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.

5. Garnish with sliced scallions, peanuts, sesame seeds, sliced jalapenos and/or cilantro. Serve with rice.

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