Ginger Lamb Or Chicken Stir Fry Food

GINGER CHICKEN

Steps:

• Heat 1 teaspoon of oil in a large frying pan over medium heat. Add the broccoli and cook for approximately 3-4 minutes or until broccoli is tender.
• Add the ginger and garlic to the pan and cook for 30 seconds more.
• Remove the vegetables from the pan; place them on a plate and cover to keep warm.
• Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.
• Season the chicken with salt and pepper, and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes per side until golden brown and cooked through.
• Add the broccoli mixture back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
• In a bowl whisk together the oyster sauce, chicken broth, sugar, sesame oil, soy sauce and cornstarch.
• Pour the sauce mixture over the chicken and vegetables and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
• Serve immediately, with rice if desired.

LAMB STIR-FRY

Steps:

• Trim the fat off the lamb and cut into strips of about 1cm / 0.5 inch thick.
• Chop your vegetables.
• Heat some oil in a pan over a medium heat and cook the lamb for 2 minutes, until browned all over.
• Make the sauce by mixing together the soy sauce, sesame oil, lime juice, garlic, ginger and Chinese Five Spice.
• Get the noodles ready.
• Add the vegetables to the hot pan and cook for 4 minutes.
• Add the noodles and sauce to the pan and cook for a further 3 minutes.
• Serve topped with chopped spring onions (scallions) and sliced chilies.

GINGER CHICKEN STIR-FRY

Steps:

• Toss the chicken with 1 tablespoon cornstarch and 1 teaspoon soy sauce in a medium bowl; let sit 5 minutes. In a separate bowl, stir together the chicken broth, remaining 2 teaspoons each cornstarch and soy sauce and the vinegar until smooth; set aside.
• Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the chicken and cook, stirring once or twice, until golden, about 3 minutes. Transfer to a plate.
• Add the remaining 1 tablespoon vegetable oil to the skillet. Add the garlic and ginger and cook, stirring, until lightly browned, 30 seconds. Add the snow peas, broccolini and half of the scallions; cook, stirring, until the vegetables start softening, about 2 minutes. Stir the chicken broth mixture and pour it into the skillet. Return the chicken to the skillet and cook, stirring, until the sauce thickens and coats the chicken and vegetables, 1 to 2 minutes.
• Divide the rice or quinoa among bowls and top with the stir-fry and remaining scallions. Sprinkle with toasted sesame seeds and serve with more soy sauce.

ASPARAGUS AND CHICKEN STIR-FRY

Steps:

• Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips. Toss the strips with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, and the sherry in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the broth.
• Heat 1 tablespoon of the oil a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, 1/4 cup of water, and season with 1/4 teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl.
• Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a full boil to thicken. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.

GINGER LAMB OR CHICKEN STIR-FRY

Steps:

• Place the prepared meat into a dish. Add the soy sauce, garlic, ginger, sherry/rice wine. and tomato puree or sauce. Mix well.
• Heat the oil in a pan, wok or on a BBQ solid plate. Drain the meat (reserve marinade) and stir-fry for approx 3 minutes.
• Add the capsicums and stir-fry anothe 2-3 minutes.
• Add the onions, beansprouts and reserved marinade. Stir-fry for another 2 minutes.
• Serve over rice or noodles.

GINGER CHICKEN STIR FRY

Steps:

• Cut the chicken into small chunks,
• Grate the ginger,
• Crush the garlic,
• Finely chop the spring onions,
• Cut the onion into large chunks
• Heat a wok or fryingpan to over a high heat with the olive oil. Brown the garlic then add the chicken, stir fry chicken until white all over
• add in rest of veg and stirfry for 4-5 minutes
• add soy sauce, oyster sauce, fish sauce and water. Turn down heat and simmer for 15 minutes
• Serve over some batsami rice for a perfect finish.

GINGER-CHICKEN STIR-FRY

Steps:

• Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Add chicken to the wok, and stir-fry until chicken is opaque on all sides, about 3 minutes. Remove to a plate.
• Heat the remaining 1 tablespoon vegetable oil in the wok. Add bell pepper, onion, and snow peas; stir-fry until vegetables start to soften, 3 to 4 minutes. Reduce heat to medium-low.
• Whisk together water, hoisin sauce, soy sauce, sherry, ginger, rice vinegar, sesame oil, oyster sauce, sugar, cornstarch, and garlic in a bowl. Add sauce to the wok, stirring constantly until sauce starts to thicken. Add chicken back to the wok, stir, and reheat, 1 to 2 minutes.

STIR-FRIED HONEY-GINGER CHICKEN WITH PEPPERS

Steps:

• In a small bowl, stir together honey, vinegar, and soy sauce. Heat a large skillet or wok over high until hot. Add 1 tablespoon oil and swirl to coat skillet. Add chicken and stir until opaque but not cooked through, about 3 minutes; transfer to a plate.
• Add 1 tablespoon oil, ginger, and garlic to skillet and stir until fragrant, 30 seconds. Add peppers and stir 2 minutes. Add soy mixture and bring to a boil. Return chicken to skillet and toss until sauce thickens and chicken is cooked through, about 3 minutes. Serve over rice, topped with cilantro.

LAMB AND PEPPER STIR FRY

Steps:

• In a small bowl mix the soy sauce and honey.
• Heat a large nonstick wok or skillet over high heat.
• Add the oil and lamb; stir fry until the lamb loses its red color, 1-2 minutes.
• With a slotted spoon, transfer to a plate.
• Reduce heat slightly.
• Add the bell peppers; stir fry until slightly softened, about 4 minutes.
• Add scallions, garlic, gingerroot, orange zest, pepper flakes, and soy sauce mixture; stir fry 30 seconds longer.
• Return lamb to wok.
• Add the broth and pepper; stir fry 30 seconds longer.
• Serve, sprinkled with the mint.

STIR-FRIED LAMB WITH EGGPLANT AND CHILES

Steps:

• Cut the lamb into short strips, and the eggplant into 1/2-inch cubes.
• Stir-fry lamb in neutral oil until browned and set aside. Add the eggplant, salt and more oil if needed to the pan. Cook, stirring occasionally, until nearly tender, 6 to 8 minutes.
• Add minced garlic, ginger and red chile flakes, and cook for another minute.
• Return lamb to the pan, add soy sauce and water, and cook until heated through. Garnish with cilantro.