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Here's my recipe... it's mostly original, but it evolved from a recipe in the Better Homes New Cookbook.
The canola oil, cornstarch, ginger, garlic, and teriyaki sauce are mandatory. All else is optional. There are no measurements because I don't know how big your frying pan/wok is or how much you like certain foods (or how much I actually put in, to be honest). If you like broccoli or chinese cabbage you may add that with the other fresh/frozen vegetables.
canola or other light-tasting oil hot oil (I use Joyce Chen's Szechuan Stir-Fry Oil) fresh ginger root, minced fresh garlic, minced cut-up carrots cut-up celery fresh or frozen snow peas bean sprouts one or more types of protein: tofu/scallops/chicken/turkey/ beef, diced 1 can water chestnuts, sliced 1 can bamboo shoots, sliced 1 can baby corn teriyaki sauce cornstarch five spice powder ginger powder garlic powder
sharp knives cutting board several clean bowls slotted spoon frying pan/wok 2 measuring cups/small bowls/tumblers/gravy boats
Important Advisory: Make sure that everything is chopped up and put where you can reach it from the stove before you begin. Also have several clean bowls avaiable. If you are using any kind of poultry, I suggest that you make sure that anything the raw poultry touches is not used for anything else. This is from a bad experience which I would hate for anyone else to have, particularly if the anyone is a Callahanian.
In a measuring cup, mix the hot oil with the canola oil. (I usually use 1/8 cup hot oil and top it up to 1/2 cup with the canola oil - but I have a relatively low tolerance. If you usually can't find food that's spicy enough for you, just use the hot oil.)
Pour about a tablespoon of this mixture into a large frying pan or wok and let it coat the bottom of the pan. Add the fresh garlic and ginger. Turn the heat on high and sauté them until the pieces are lightly browned (about 15 seconds). Then turn down the heat low (medium low?) and add the fresh vegetables. When you consider these to be cooked ( don't overcook them!), turn off the heat and scoop them into a clean bowl using a slotted spoon to allow the oil to drain off. Then add a little more oil, garlic and ginger to the pan and repeat these steps with your protein. (I do not believe that undercooking poultry or overcooking red meat is a good idea, but everyone has their own tastes.) You may get a lot of water in the pan at this point, particularly with red meat. Just drain it off after the protein is cooked.
Leave the protein in the pan, moving it to the edges. Add more oil and spices if necessary, then put your canned vegetables in the middle. After about thirty seconds, add the cooked fresh vegetables and stir everything together. Let this sit on low heat while you mix up the sauce.
In a measuring cup, mix 1/4 cup teriyaki sauce with
a teaspoon of cornstarch and some powdered ginger,
five spice powder, and garlic powder.
Pour the sauce over the pan, then stir. Let your nose tell you when it's done. (Just don't let your vegetables get limp.)
Eat with rice or noodles. Serves many.
VR: Rachel RL: Rachel e-mail: email@example.com