Recently, I have been haunting a couple of Oriental food markets and making a lot of Asian dishes completely from scratch. No more canned bean sprouts and water chestnuts. What a difference "fresh" makes!
For this dish, which I just threw together (kind of resembles chow mein, I guess), I cooked some chicken breast in a little oil while making a sauce of soy sauce, balsamic vinegar, rice vinegar, organic, unbleached sugar, a little red chili paste and a little sea salt. Then I put the chicken bits in the sauce and let it simmer on low for a while. I didn't measure any of this; just went by taste.
In
another pan, I put some oil, threw in some sliced carrots and sliced
celery, let that cook for a few minutes while chopping some onion, bok
choy, and peeling and slicing some water chestnuts. I threw those things
into the mixture, holding back the tops of the bok choy for a little
bit more since they cook much more quickly than the bottoms. I also
added the fresh bean sprouts at this point and stir-fried for a bit.
Then I threw in the bok choy tops and some cut green onions.
Then
I put a little cornstarch and water into my sauce to thicken it up and
added it to the vegetable mixture. We could have had it with rice or
noodles, but I thought it was really good just like this.
No comments:
Post a Comment