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| Chicken with broccoli, green beans, mushrooms and yellow peppers |
2 Servings:
Ingredients:
1 - 2 TBS peanut oil, or vegetable oil
1 lb of chicken tenders, or boneless chicken thighs, or breast meat cut up
or 1 lb of Shrimp, or 1 lb of thinly sliced beef tenderloin (cut against the grain), or pork tenderloin (omit for Vegan)
2 tsp cornstarch (omit for Vegan)
pinch of sugar
1 TBS of cooking wine (Sherry) (Optional
1 TBS of soy sauce
2 TBS Hoisin Sauce
4-6 slices of fresh ginger root
2 garlic cloves, peels and sliced
1/2 package of mushrooms (6)
4-6 slices of fresh ginger root
2 garlic cloves, peels and sliced
1/2 package of mushrooms (6)
1 cup of Bok Choi chopped
two handfuls of green beans, trimmed and cut in half
1 cup of broccolini, cut into florets
1/2 pepper, yellow, red, green or orange
1/2 cup carrots, sliced on the diagonal
two handfuls of green beans, trimmed and cut in half
1 cup of broccolini, cut into florets
1/2 pepper, yellow, red, green or orange
1/2 cup carrots, sliced on the diagonal
1/2 cup of asparagus, trimmed top half only (optional)
1 packet of firm tofu, cubed
1 TBS fresh cilantro (coriander) Optional
1 TBS green onion, chopped
salt & pepper to taste
White rice, or Chinese rice or egg noodles cooked to serve
Directions:
Cook the rice ahead in small pot, following directions. Basmati or Jasmine or semi-prepared rice works well. Prepare the noodles if using, according to package directions.
In a small bowl, combine the cut up chicken or beef or shrimp with the 1 TBS of the soy sauce and the cornstarch. Add the Hoisin sauce.
Mix well. Heat the pan to medium-high, add the oil, garlic and ginger and cook for one minute. Then add the chicken, beef, or shrimp Cook the till lightly browned, about 7-8 minutes, turning. If you're using shrimp, it will cook faster - 3-4 minutes. If you're using beef, cook only 1 minute per side and add after all the veggies are done. If you are cooking a bigger recipe, cook it in 2 batches.
Put the cooked meat, poultry or fish in a bowl and set aside.
Add more oil to the pan and add the vegetables. When cooking vegetables, start with what will take the longest - carrots, broccoli. Stir fry till almost done, then add the peppers, mushrooms, tofu and beans and continue to cook till done, another 5-8 minutes. Add soy sauce for Vegan dish.
Add the chicken or other protein back into the pan and stir through till heated. Taste and add more soy sauce if needed. Soy sauce is salty so be careful not to add too much salt.
Remove from the heat and add the fresh green onion and cilantro.
Serve over rice or noodles. If you're on a low-carb diet, just serve without the rice or noodles.
1 packet of firm tofu, cubed
1 TBS fresh cilantro (coriander) Optional
1 TBS green onion, chopped
salt & pepper to taste
White rice, or Chinese rice or egg noodles cooked to serve
Directions:
Cook the rice ahead in small pot, following directions. Basmati or Jasmine or semi-prepared rice works well. Prepare the noodles if using, according to package directions.
In a small bowl, combine the cut up chicken or beef or shrimp with the 1 TBS of the soy sauce and the cornstarch. Add the Hoisin sauce.
Mix well. Heat the pan to medium-high, add the oil, garlic and ginger and cook for one minute. Then add the chicken, beef, or shrimp Cook the till lightly browned, about 7-8 minutes, turning. If you're using shrimp, it will cook faster - 3-4 minutes. If you're using beef, cook only 1 minute per side and add after all the veggies are done. If you are cooking a bigger recipe, cook it in 2 batches.
Put the cooked meat, poultry or fish in a bowl and set aside.
Add more oil to the pan and add the vegetables. When cooking vegetables, start with what will take the longest - carrots, broccoli. Stir fry till almost done, then add the peppers, mushrooms, tofu and beans and continue to cook till done, another 5-8 minutes. Add soy sauce for Vegan dish.
Add the chicken or other protein back into the pan and stir through till heated. Taste and add more soy sauce if needed. Soy sauce is salty so be careful not to add too much salt.
Remove from the heat and add the fresh green onion and cilantro.
Serve over rice or noodles. If you're on a low-carb diet, just serve without the rice or noodles.
This dish is excellent on its own.
Notes:
This is a very versatile style of cooking. Other stir fry vegetables are asparagus, cauliflower, sugar snap peas, frozen peas, snow peas, bok choy, celery, zucchini, spinach...
Try to add lots of color with a variety of vegetables.
Sprinkle with cashews to add a crunch.
If you like a sauce with this dish, mix 2 TBS of soy sauce, a little hot sauce if desired, 1/4 cup of water and 1 tsp cornstarch. Add this to the stir fry at the end by making a well in the middle of the pan, heating the sauce up, and then stirring in the mixture.
If you're using the beef, add the beef at the very end (after the sauce is made) so it is not overcooked.
Notes:
This is a very versatile style of cooking. Other stir fry vegetables are asparagus, cauliflower, sugar snap peas, frozen peas, snow peas, bok choy, celery, zucchini, spinach...
Try to add lots of color with a variety of vegetables.
Sprinkle with cashews to add a crunch.
If you like a sauce with this dish, mix 2 TBS of soy sauce, a little hot sauce if desired, 1/4 cup of water and 1 tsp cornstarch. Add this to the stir fry at the end by making a well in the middle of the pan, heating the sauce up, and then stirring in the mixture.
If you're using the beef, add the beef at the very end (after the sauce is made) so it is not overcooked.
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