Stir Fry
Stir frying is easy and the outcome is delicious!
Cooking the prepared ingredients in a wok or a skillet,
combine your favourite sauces to enhance the meal.
Add marinated chicken, shrimp, beef, tofu.
Enjoy over rice or noodles.
Adjust quantities for number being served.
Vegetables - any combination
carrots, celery, peppers, bok choy, zucchini, cauliflower, onion, green onions, green beans, snow peas or sugar snap peas, cabbage, radish, mushrooms
Marinade
2 Tablespoons sesame oil
2 Tablespoons tamari or soy sauce
1-2 garlic cloves, minced
1 inch/2.54 cm piece of fresh ginger, minced
2 boneless, skinless chicken breasts, thinly sliced lengthwise
Oil for the Wok/Skillet
2-3 Tablespoons vegetable oil
Sauces
Coat the stir fry with your favourite sauces. Here's ours ... Sauce for Chicken, Oyster Sauce, Tamari (organic soy sauce), Ponzu (lemon, lime, chili), Sriracha.
Ingredients
In a bowl, place any one of the following into the marinade...chicken, shrimp, beef, tofu. Add the marinade ingredients and stir to coat. Cover the dish and allow it to sit for at least 30 minutes so the flavours can meld. If made ahead, cover and place in refrigerator until 1/2 hour before cooking.
Clean and prepare your vegetables.
Heat the wok or large skillet. Add the oil. When the oil is hot, toss the chicken along with the marinade into the wok/skillet. Sauté the chicken until done. Remove the chicken. Add more oil to the wok. Stir fry vegetables on medium heat and in order of hardness level. e.g. - carrots, broccoli, cauliflower, green beans and so on until all vegetables retain desired doneness. Add cooked chicken into wok with the cooked vegetables.
Stir in sauces. Place on the lid on the wok or skillet and let the ingredients simmer for a few minutes. Make sure that there is enough sauce to prevent sticking.
Serve over rice, quinoa or noodles, if desired.
Stir frying is easy and the outcome is delicious!
Cooking the prepared ingredients in a wok or a skillet,
combine your favourite sauces to enhance the meal.
Add marinated chicken, shrimp, beef, tofu.
Enjoy over rice or noodles.
Adjust quantities for number being served.
Vegetables - any combination
carrots, celery, peppers, bok choy, zucchini, cauliflower, onion, green onions, green beans, snow peas or sugar snap peas, cabbage, radish, mushrooms
Marinade
2 Tablespoons sesame oil
2 Tablespoons tamari or soy sauce
1-2 garlic cloves, minced
1 inch/2.54 cm piece of fresh ginger, minced
2 boneless, skinless chicken breasts, thinly sliced lengthwise
Oil for the Wok/Skillet
2-3 Tablespoons vegetable oil
Sauces
Coat the stir fry with your favourite sauces. Here's ours ... Sauce for Chicken, Oyster Sauce, Tamari (organic soy sauce), Ponzu (lemon, lime, chili), Sriracha.
Ingredients
In a bowl, place any one of the following into the marinade...chicken, shrimp, beef, tofu. Add the marinade ingredients and stir to coat. Cover the dish and allow it to sit for at least 30 minutes so the flavours can meld. If made ahead, cover and place in refrigerator until 1/2 hour before cooking.
Clean and prepare your vegetables.
Heat the wok or large skillet. Add the oil. When the oil is hot, toss the chicken along with the marinade into the wok/skillet. Sauté the chicken until done. Remove the chicken. Add more oil to the wok. Stir fry vegetables on medium heat and in order of hardness level. e.g. - carrots, broccoli, cauliflower, green beans and so on until all vegetables retain desired doneness. Add cooked chicken into wok with the cooked vegetables.
Stir in sauces. Place on the lid on the wok or skillet and let the ingredients simmer for a few minutes. Make sure that there is enough sauce to prevent sticking.
Serve over rice, quinoa or noodles, if desired.
