GotGarlic
Chef Extraordinaire
Chinese Stir-fry with Brown Sauce
Sauce ingredients:
6 tbsp. soy sauce
2 tbsp. rice wine or dry sherry
2 tsp. cornstarch
1 tsp. sugar
1/2 tsp. toasted sesame oil
1/4 tsp. rice vinegar or white vinegar
1/4 tsp. oyster sauce
1 tsp. sriracha or Chinese chile-garlic paste (optional)
Whisk ingredients together in a small bowl and set aside.
Stir-fry ingredients:
2 tbsp. peanut or canola oil
2 cloves garlic, lightly crushed
2 1/4-inch slices fresh ginger
1 pound boneless chicken or pork loin, cut into bite-size pieces
4 cups sliced vegetables - I usually use 1 onion, 2 stalks celery, and 2 bell peppers of different colors
Heat 1 tbsp. oil over medium-high heat in wok or large saute pan. Add 1 clove garlic and 1 slice ginger; swirl in pan to flavor oil. Remove and discard.
Add chicken or pork in one layer to pan; let sit till browned on one side, then stir-fry for a couple minutes to continue browning. Remove to a medium bowl and set aside.
Add second tbsp. oil and remaining garlic and ginger to pan. Swirl and cook for a minute, then remove and discard. Add vegetables and stir-fry for a few minutes, till crisp-tender. Push vegetables to sides of pan. Re-whisk sauce ingredients and add to center of pan, stirring till thick and bubbly; this will only take a minute. Toss vegetables with sauce, add meat back to pan with any drippings, and toss all together till coated with sauce. Serve over cooked rice.
Sauce ingredients:
6 tbsp. soy sauce
2 tbsp. rice wine or dry sherry
2 tsp. cornstarch
1 tsp. sugar
1/2 tsp. toasted sesame oil
1/4 tsp. rice vinegar or white vinegar
1/4 tsp. oyster sauce
1 tsp. sriracha or Chinese chile-garlic paste (optional)
Whisk ingredients together in a small bowl and set aside.
Stir-fry ingredients:
2 tbsp. peanut or canola oil
2 cloves garlic, lightly crushed
2 1/4-inch slices fresh ginger
1 pound boneless chicken or pork loin, cut into bite-size pieces
4 cups sliced vegetables - I usually use 1 onion, 2 stalks celery, and 2 bell peppers of different colors
Heat 1 tbsp. oil over medium-high heat in wok or large saute pan. Add 1 clove garlic and 1 slice ginger; swirl in pan to flavor oil. Remove and discard.
Add chicken or pork in one layer to pan; let sit till browned on one side, then stir-fry for a couple minutes to continue browning. Remove to a medium bowl and set aside.
Add second tbsp. oil and remaining garlic and ginger to pan. Swirl and cook for a minute, then remove and discard. Add vegetables and stir-fry for a few minutes, till crisp-tender. Push vegetables to sides of pan. Re-whisk sauce ingredients and add to center of pan, stirring till thick and bubbly; this will only take a minute. Toss vegetables with sauce, add meat back to pan with any drippings, and toss all together till coated with sauce. Serve over cooked rice.
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