Stir-Fry is simple to make, cheap, and can be easily adapted to all types of diets. This preparation uses vegan chick'n, but tofu, tempeh, chicken, pork, beef could also be substituted. If planning to use shrimp, then add the shrimp towards the end as to not over cook them. Typically chick'n is found in the vegetarian section of the freezer aisle at the grocery store. There are many brands, be careful some are vegan, and some are not.
The Ingredients
10 oz bag frozen whole green beans
10 oz bag frozen stir-fry vegetables
4 oz of button mushrooms
1 tablespoon of fresh grated ginger
10 oz bag of chicken cutlets or strips
2 tablespoons black bean garlic sauce
2 tablespoon cooking sherry
2 cloves of garlic
Step One: The Sauce
In a small bowl, whisk the sherry and the garlic sauce together and reserve.
Step Two: The Prep
Remove the green beans and the stirfry vegetables from the freezer. Empty the packages in to a colander and run cold water over them to defrost them and set them aside. Slice the mushrooms about 1/8 inch thick slices. Smash and mince or use a garlic press the garlic. Grate the ginger, a ginger grater works well here, but a regular grater will work.
If using chick'n cutlets, cut them into 1" wide and 2" long strips.
Step Three: Stir-frying
Over medium-high heat a large (12" -14") non-stick or a well seasoned skillet heat 1 tablespoon of vegetable oil. Once the oil is shimmering add the chick'n strips. Sauté them until they are browned on all sides. Remove them from the pan and reserve them. Add the mushrooms and reduce the heat to medium cook until the mushrooms are brown and have relesased some liquid. Reserve the mushrooms. Return to medium-high heat and add more oil if needed. Add half of the vegetables the goal here is not to crowd the pan. Adding all the vegetables at once will lead to steaming. Sauté the vegetables for about 2-3 minuters, they should be heated through, but remain crisp. Remove and reserve the first a half, and add the second half, garlic and ginger. Sauté stirring to ensure garlic and ginger doesn't brown.
Step Four: Finishing
Add the ingredients back to the pan. Stir in the sauce mixture. Turn off the heat, and serve.
The Ingredients
10 oz bag frozen stir-fry vegetables
4 oz of button mushrooms
1 tablespoon of fresh grated ginger
10 oz bag of chicken cutlets or strips
2 tablespoons black bean garlic sauce
2 tablespoon cooking sherry
2 cloves of garlic
Step One: The Sauce
In a small bowl, whisk the sherry and the garlic sauce together and reserve.
Step Two: The Prep
Remove the green beans and the stirfry vegetables from the freezer. Empty the packages in to a colander and run cold water over them to defrost them and set them aside. Slice the mushrooms about 1/8 inch thick slices. Smash and mince or use a garlic press the garlic. Grate the ginger, a ginger grater works well here, but a regular grater will work.
If using chick'n cutlets, cut them into 1" wide and 2" long strips.
Step Three: Stir-frying
Over medium-high heat a large (12" -14") non-stick or a well seasoned skillet heat 1 tablespoon of vegetable oil. Once the oil is shimmering add the chick'n strips. Sauté them until they are browned on all sides. Remove them from the pan and reserve them. Add the mushrooms and reduce the heat to medium cook until the mushrooms are brown and have relesased some liquid. Reserve the mushrooms. Return to medium-high heat and add more oil if needed. Add half of the vegetables the goal here is not to crowd the pan. Adding all the vegetables at once will lead to steaming. Sauté the vegetables for about 2-3 minuters, they should be heated through, but remain crisp. Remove and reserve the first a half, and add the second half, garlic and ginger. Sauté stirring to ensure garlic and ginger doesn't brown. Step Four: Finishing
Add the ingredients back to the pan. Stir in the sauce mixture. Turn off the heat, and serve.
No comments:
Post a Comment