Saturday, October 20, 2012

Oriental Stir Fry Dishes

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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.

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