Tuesday, July 9, 2013

Recipes for Stir Fry

Recipes for Stir Fry
Recipes for Stir Fry
There are certain dishes and recipes for stir fry that never seen to go out of style.  From the famous Chicken Chow Mein to the all time favorite beef with broccoli dishes, these are the top most popular stir fry recipes on the Chinese cuisine throughout the world.   If you could remember, when you are dining in a Chinese cuisine, you try balance your dishes by putting in some chicken, some beef and maybe some pork on the table.  On top of this, you also consider putting in a Chinese soup and maybe a vegetable dish that goes as side dishes.  But the main dishes are usually popular and are undoubtedly a common favorite loved by people throughout the world for many years.  Here is a recipe of one of your favorite in a Chinese Cuisine that you may try to cook at home.

1.    CHICKEN CHOW MEIN: This dish is cook in China with noodles.  For crispy Chicken Chow Mein noodles, you can add more oil than the recipe calls for and cook the noodles longer to dry them out.  Feel free to substitute the chicken with shrimp or pork as you may wish.

INGREDIENTS: Serves four to six persons
  • 1 pound mung bean sprouts
  • 14 to 16 ounces or 2 pieces of large boneless, chicken breasts or thighs, skin removed
  • 1 tablespoon oyster sauce
  • 1 teaspoon soy sauce
  • Salt and pepper to taste
  • 1 small piece (less than 1 teaspoon) cornstarch
  • ¼ cup water, but prefers low sodium chicken broth
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • Salt and pepper to taste
  • 1 tablespoon cornstarch 
  • 4 tablespoons water
  • ½ pound dry wonton noodles
  • 2 medium ribs celery
  • 1 pound bok choy or broccoli
  • ½ pound fresh mushrooms
  • 1 red bell pepper
  • ½ red onion
  • 1 green onion (scallion, spring onion)
  • Vegetable oil  (preferred canola oil) for frying and stir frying, adding more as required
  • ¼ cup toasted sesame seeds
  • One to hours before the actual cooking, rinse the mung bean sprouts so that they have enough time to drain thoroughly.
  • Begin cutting the chicken breasts into very thin strips.  Then add the marinade ingredients to coat, and add the cornstarch last.  Let the chicken marinate for about 20 to 25 minutes at room temperature. 
  • While the chicken is marinating;
  • Prepare the sauce:  In a small bowl, dissolve 1 tablespoon of cornstarch with the 4 tablespoon of water.  Combine the water or chicken broth on a separate bowl by adding the oyster sauce, the soy sauce, the salt and pepper and the cornstarch and add water mixture, stir to combine and set aside. 
  • To soften the noodles, place them in boiling salted water, let it stay for a few seconds.  Then plunge them into cold water right after you remove them from the hot salted water to stop the heat from cooking and drain thoroughly. 
  • Wash all the vegetables as needed.  Cut the celery and the bok choy into ½ inch pieces on the diagonal.  If you are substituting bok choy for broccoli, peel the broccoli stalks until no more strings come out and then slice them thinly and diagonally.  Then wipe the mushrooms clean with a clean cloth and slice into small pieces.  Cut the red bell pepper in half then remove the seeds and cut them into chunks.  Now peel the onion and chopped them into chunks. 
  • Heat a wok or a large skillet over medium high heat.  Add 2 tablespoon vegetable oil.  When the oil is heated, you can add the noodles and fry them until golden.  Fry them in batches for best results.  Once done, remove the noodles and set aside on a clean plate.
  • Heat another 2 tablespoons of oil.  Add the onion and the meat.  Let the meat sear until it browns, by stir frying them until the redness is totally gone and the meat is nearly cooked through.  After that, you can remove the cooked meat and onion and set aside.
  • You have to cook the rest of the vegetables separately, except for the green onion this comes last late, and season each with a little salt while stir frying.  When cooking the bok choy or broccoli, add 1/4 cup water and cover while cooking.  All vegetables must be removed from the pan when you finished stir frying.  You can add more oil if required in stir frying.
  • Give the sauce a quick stir.  The last part, pour the ingredients back into the wok mix together and then make a well at the center of the wok for the sauce to come in.  Then add the sauce stirring quickly and watch it thickens.  After which, combine all ingredients together with the sauce to coat.  Then add the green onions.  Once done, pour the cooked vegetable and sauce mixture on top of the cooked noodles.  To finish up the Chow Mein, garnish it with the toasted sesame seeds. Serve immediately while it is hot.  
Enjoy this and please continue cooking.

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