Many thanks to Liz for introducing me to this recipe! The versality of this recipe is incredible and possibilities endless. I actually cannot believe I have not posted it before. Enjoy!
Step 1: Pick a Protein
Recommendations:
3/4 pound flank steak, trimmed and thinly sliced against the grain
3/4 pound pork tenderloin, thinly sliced
3/4 pound medium or large shrimp, peeled and deveined
3/4 pound skinless, boneless chicken breasts or thighs, thinly sliced against the grain
12 ounce package extra firm silken tofu, cubed
Step 2: Marinate
Whisk 1 egg white, 1 tablespoon Chinese rice wine or dry sherry and 1 tablespoon cornstarch.
Toss with your protein; cover and refrigerate, 1 hour.
Step 3: Prep 3 Cups Vegetables (In Any Combination)
Recommendations:
sliced carrots, sliced onions or shallots, whole snow peas, baby spinach, sliced celery, quartered mushroom caps, sliced asparagus, blanched broccoli, sliced bell peppers, sliced bok choy or cabbage, quartered plum tomatoes, thawed frozen peas, thawed frozen edamame
Step 4: Choose a Sauce
Clear Sauce
Mix 3/4 cup chicken broth, 1 tablespoon cornstarch, 2 tablespoons Chinese rice wine or dry sherry, 1/2 teaspoon sesame oil, 1 teaspoon salt and 1/2 teaspoon sugar.
Sweet and Sour Sauce
Mix 3/4 cup chicken broth, 2 teaspoons cornstarch, 1/4 cup ketchup, 2 teaspoons soy sauce, 3 tablespoons rice vinegar, 1/4 cup sugar, 1/2 teaspoon salt and 1 teaspoon sesame oil
Brown Sauce
Mix 1/2 cup chicken broth, 1 tablespoon cornstarch, 1 tablespoon soy sauce, 1 tablespoon hoisin sauce and 1 tablespoon Chinese rice wine or dry sherry.
Oyster Sauce
Mix 3/4 cup chicken broth, 1 tablespoon cornstarch, 1 tablespoon Chinese rice wine or dry sherry, 1 tablespoon soy sauce, 3 tablespoons oyster sauce and 2 teaspoons sesame oil.
Spicy Sauce
Mix 3/4 cup chicken broth, 1 tablespoon cornstarch, 2 tablespoons each soy sauce, rice vinegar, and Chinese rice wine or dry sherry, 1/2 teaspoon sesame oil, 1 tablespoon sugar and 2 teaspoons Asian chili sauce.
Step 5: Stir Fry
Drain the excess marinade from the protein, and place all ingredients near the stove. Stir fries cook fast and you want everything ready to
wok and roll!
Heat peanut or vegetable oil (few tbsps) in a wok or skillet over medium heat. Add the protein; slowly stir until almost opaque, 30 seconds to 1 minute. Transfer to a plate; discard the oil and wipe out the pan.
Heat the pan over high heat, 1 to 2 minutes. Add 2 tablespoons oil, then 2 cloves of minced garlic (or 4 if using Spicy Sauce), 1 to 2 tablespoons minced ginger, 2 minced scallions, and a pinch each of salt and sugar; stir fry about 30 seconds. Add the vegetables, starting with the ones that take the longest to cook (carrots, onions, etc) and stir fry until crisp-tender.
Add the protein and sauce and stir until the sauce is thick and the vegetables and protein are cooked through, about 3 minutes. Thin with chicken broth, if needed. Garnish with sliced scallions, peanuts, sesame seeds, sliced jalapenos, and/or cilantro.
