My Favorite Stir Fry Food

MY FAVORITE STIR FRY

My Favorite Stir Fry image

I don't like bottled sauces, so I made my own for stir fry. The meat marinade for this recipe and the accompanying sauce use the same ingredients for convenience.

Provided by Rumdrinker25

Categories Chicken Breast

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 23

Ingredients

1/4 cup soy sauce
1/4 cup dry sherry
1 teaspoon grated fresh ginger
1 teaspoon garlic, minced
1/8-1/4 teaspoon red pepper flakes, to taste
1 dash Chinese five spice powder
1 cup chicken broth
1/8 cup soy sauce
1/8 cup dry sherry
2 tablespoons cornstarch
1 teaspoon grated fresh ginger
1 teaspoon garlic, minced
1/8-1/4 teaspoon red pepper flakes
1 dash Chinese five spice powder
1 -2 boneless skinless chicken breast
1 cup broccoli floret
1 cup cauliflower floret
1/2 cup carrot, cut in sticks
1/2 cup celery, sliced diagonally
1/2 cup salted peanuts (not dry roasted)
8 ounces fresh mushrooms, sliced
1 bunch green onion, cleaned and cut in 1-inch lengths
2 tablespoons canola oil (for frying)

Steps:

Combine all ingredients for the marinade, and prepare chicken in bite sized pieces, either thin strps or chunks. Place chicken and marinade in a ziploc bag and marinate in refrigerator at least one hour.
Meanwhile, prep all of your vegetables for stir-frying.
Make the sauce by combining the chicken broth, soy sauce, ginger, garlic, and pepper flakes and 5-spice in a small saucepan. Bring to a boil. While this is heating, combine the sherry and cornstarch until smooth. When sauce mixture boils, add the cornstarch mixture and stir until sauce is thick. Keep sauce warm.
Heat 1-2 Tbsp oil in wok until nearly smoking hot(I like to add a few red pepper flakes to the oil) and add the peanuts. Fry for 2 minutes, then remove to a small bowl.
Add all of the vegetables to the very hot wok and stir-fry until the vegetables are tender crisp. Drain the chicken and discard the marinade.
Remove the vegetables to a bowl. Add oil to the wok if necessary and again get it smoking hot. Add the chicken and stir-fry until juices are clear and cooked off.
Add peanuts, cooked vegetables, and sauce back in to the wok and stir to coat.
Serve immediately over hot cooked rice.

KOREAN RICE CAKE STIR-FRY

Korean Rice Cake Stir-Fry image

This classic Korean dish, Gungjung Tteokbokki, translates to Royal Court Rice Cakes. It was a meal for kings and queens (gungjung means "royal court") in the Joseon Dynasty, the longest imperial period in Korea (1392-1910). The dish is traditionally prepared with long cylindrical Korean rice cakes, but you can also use sliced disk-shaped rice cakes, like we did in this recipe.

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

8 ounces shiitake mushrooms, thinly sliced
6 cloves garlic, finely minced
3 tablespoons plus 1 teaspoon soy sauce
3 tablespoons toasted sesame oils
1 tablespoon sugar, plus more for seasoning
8 ounces rib-eye, sirloin or other tender cut of beef, sliced 1/4 inch thick
1 pound cylindrical rice cakes (tteokbokki tteok)
2 tablespoons vegetable oil
1/2 onion, thinly sliced
1 carrot, halved lengthwise and thinly sliced on an angle
1 zucchini, halved lengthwise and thinly sliced on an angle
Kosher salt and freshly ground pepper

Steps:

Combine the shiitakes, garlic, 3 tablespoons soy sauce, 1 tablespoon sesame oil and the sugar in a large bowl. Add the beef and toss to coat well; set aside.
Bring a large pot of water to a boil over medium-high heat. Add the rice cakes and cook, stirring to prevent sticking, until softened, about 1 minute. Drain and transfer to a large bowl; toss with 1 tablespoon sesame oil and the remaining 1 teaspoon soy sauce.
Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the onion, carrot and zucchini; season with salt and pepper. Cook, stirring, until just tender, about 5 minutes. Add the vegetables to the bowl with the rice cakes.
Add the shiitakes and beef to the empty skillet and cook, undisturbed, until browned, 1 to 2 minutes. Flip over to finish cooking the other side, about 1 more minute.
Return the vegetables and rice cakes to the skillet. Drizzle with the remaining 1 tablespoon sesame oil and toss well to combine. Season with salt and pepper.

Nutrition Facts : Calories 640, Fat 30 grams, SaturatedFat 6 grams, Cholesterol 30 milligrams, Sodium 867 milligrams, Carbohydrate 77 grams, Fiber 4 grams, Sugar 9 grams, Protein 20 grams

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