I often order this at Chinese restaurants. I even have the chef at my decades-old fave restaurant, Oak Tree Inn, in South Pasadena, make it for me special.
I live in the most-populated town ... Arcadia ... for Chinese emigres in all of California ... and that's saying something because we've had them here since the railroads were built. So Chinese restaurants abound ... and I've sampled a lot of them.
But I keep returning here ... not only for the food and the fact that most of the people who come here are Chinese (a very good sign!). But also that it's family-owned and they know me ... the ultimate plus!
This recipe incorporates the BBQ pork recipe I previously gave you. You can even go Paleo with some cauliflower "rice" if you want. But I find it great all by itself.
I also give you guidelines for successful stir-fries ... a quick, flavorful way to incorporate more vegetables into your life. And modified the sauce ingredients so they're Gluten Free. Here are "Do's" and "Don't's" for successful stir-fries, compliments of allrecipes.com:
Do:
- Prepare all of your ingredients before you begin to cook. Stir-fries cook very quickly so you will not have time to do any dicing or slicing once you have food in the pan.
- Cut all of your ingredients into similarly-sized pieces to promote even cooking.
- Cook items in batches as necessary to avoid crowding the pan.
- Prepare your rice or noodles before you start your stir-fry.
- Stir, then fry. Then stir. Then fry. If you keep stirring the entire time, your meat and vegetables will never brown!
- Add garlic. Trust me, it should be added to every stir-fry, ever.
Don’t:
- Add food to a cold pan. Any time you add ingredients to the pan it should make a satisfying sizzling sound.
- Allow any excess liquid to form in the pan. If you add too many ingredients, the liquid won't evaporate quickly so it will pool in your pan. If this happens, use a spoon to remove the liquid.
- Use an oil with a low smoke point; olive and peanut oils are your best bet.
- Cook the vegetables past the point of tender-crisp. They will lose their crunch and color.
AuthorJill PlaceStir-fries are great for quick-and-easy meals and to put more vegetables in your life! Here's mine ... a basic recipe that not only gives you the basics but uses my fave ingredients ... BBQ Pork (from a previous recipe) and green beans. As well as food-sensitive ingredients such as soy sauce alternatives. Eat it up ... FOR REAL!
Whisk ingredients for the sauce together in a bowl. To make a thick glaze (my fave), whisk in 1 teaspoon corn starch and let sit for ten minutes before adding to the stir-fry.
Set a large wok or frying pan over medium-high heat and allow it to get very hot. Add in 2 Tablespoons of oil (1 Tablespoon if using a non-stick pan).
Add your meat and cook until browned on each side (and cooked through if using chicken or pork). Remove the browned meat from the pan and set aside. (Skip this step if using my BBQ pork).
Transfer the vegetables that take longer to cook (i.e., broccoli, carrots, green beans, or bell peppers) into the pan and cook for 1 minute.
Add in any quick-cooking vegetables (onions, snap peas, etc.) and cook for another minute.
Add in aromatics. Cook for 30 seconds, stirring constantly to avoid burning.
Return the meat to the pan (add BBQ pork here) and pour in the sauce. Toss well to coat all of the meat and vegetables. Let cook for one minute until bubbly.
Ingredients
Directions
Whisk ingredients for the sauce together in a bowl. To make a thick glaze (my fave), whisk in 1 teaspoon corn starch and let sit for ten minutes before adding to the stir-fry.
Set a large wok or frying pan over medium-high heat and allow it to get very hot. Add in 2 Tablespoons of oil (1 Tablespoon if using a non-stick pan).
Add your meat and cook until browned on each side (and cooked through if using chicken or pork). Remove the browned meat from the pan and set aside. (Skip this step if using my BBQ pork).
Transfer the vegetables that take longer to cook (i.e., broccoli, carrots, green beans, or bell peppers) into the pan and cook for 1 minute.
Add in any quick-cooking vegetables (onions, snap peas, etc.) and cook for another minute.
Add in aromatics. Cook for 30 seconds, stirring constantly to avoid burning.
Return the meat to the pan (add BBQ pork here) and pour in the sauce. Toss well to coat all of the meat and vegetables. Let cook for one minute until bubbly.
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