Prepare:
-Chop stir fry vegetables. I used: cauliflower, broccoli, onion, pepper, hot pepper, zucchini, carrot, green beans, green onion, bok choy
-Crush several cloves garlic and some fresh ginger
-Find some ginger ale syrup
Cook:
-Cook some rice, separately
-Heat a large wok, medium heat, and add some olive oil
-Throw in the chicken with half the crushed garlic and half the onions
-Add some salt and pepper
-Cook for about 3-5 minutes or until there's no pink on the outside of the chicken
-Stirring constantly, add Asian sauces and spices (I did soy sauce, sesame oil, oyster sauce, Korean pepper powder and another Korean thing) and add about 2 tbsp of the ginger syrup and the crushed ginger
-Continue stirring and cooking for about 7 minutes, adding another tbsp of ginger syrup, until vegetables are reduced and chicken is cooked through. Add bok choy and green onion
-Turn off heat, stirring for 5 more minutes until greens reduce a bit
Tips:
-Have everything ready before you start cooking, as it cooks quickly and stirring a lot is optimal to have the taste homogeneous and prevent sticking to the wok
-Adding an egg after the veggies have been cooking for a couple minutes could thicken it up a bit and add some more protein/taste
-If not saucy enough, add 1/4-1/2 cup of water with a bit of stock powder and let simmer for 5 minutes. This should be done after the veggies have cooked in the spices for a bit
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