Friday, January 17, 2014

The Best Stir Fry Recipe

Of all stir fries crawling in cooking sites, one may be personally considered the best stir fry recipe for all its taste and fashion in it.  Stir frying is a simply method of quick cooking in high flame, but the art of this cooking simply relies on its sauce and ingredients.  You can make your own best stir fry at home by combining ingredients that love.  Create your own sauce according to your family’s taste and you have your best stir fry. 


This is a very tasty stir fry loaded with crunchy goodness from ingredients such as water chestnuts, cashews and carrots.  But what makes this dish the best is the homemade ginger and lemongrass sauce that is responsible for this amazing flavor. 

For the stir-fry:
  • 1 lb. chicken breast, sliced into medium chunks
  • 1 c. shiitake mushrooms, please remove stems and discard then slice caps into strips
  • 1/2 c. bok choy, sliced
  • 1/2 c. julienned yellow bell pepper slices
  • 1/2 c. julienned red bell pepper slices
  • 1/2 c. carrots, please shred into matchsticks
  • 1/2 c. water chestnuts, sliced
  • 1/2 c. baby corn
  • 1/2 c. snow peas
  • 1/2 c. cilantro, plus more for garnish, please chop coarsely
  • 1/4 c. cashews, optional for garnish too, please choose toasted and chop coarsely
  • 1 8-oz. box 100% whole-grain udon noodles
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Canola oil, for stir-frying
For the sauce:
  • 3/4 c. rice vinegar
  • 1/2 c. low-sodium soy sauce
  • z tbsp. and 1 tsp. canola oil
  • 1/4 c. and 2 tbsp. fresh lemongrass stalks, please chop roughly
  • 1/4 c. fresh ginger root, please peel and chop coarsely
  • 1 tbsp. and 1 tsp. fresh garlic, chop coarsely
  • 1/4 tsp. sea salt

For the stir-fry:
  • Combine the chicken chunks and the one cup special sauce on a re-sealable plastic ziplock bag. Marinate for 20 minutes in refrigerator.   After that, remove the chicken and get ready to fry.
  • Begin frying by heating a large wok or a large skillet on high flame over your American stove. 
  • Add one tablespoon canola oil to the wok, followed by the chicken and roughly half of the marinade contained in the bag.
  • Carefully and frequently stir for five to seven minutes until the meat is completely cooked through, slightly firm but not tough.
  • While the chicken is cooking, bring to a boil a pot of hot water over high heat on your American stove. 
  • Add the udon noodles and cook until slightly al dente for about twelve minutes. 
  • Please remove the chicken from wok and reserve.
  • Then add one tablespoon of canola oil to the wok. 
  • Then add all of the vegetables, the carrots, the mushrooms, bell peppers, bok choy, water chestnuts, snow peas and baby corn.  Stir and then add the remaining special sauce to the veggies. Cook for four minutes until the vegetables are tender and brightly colored but still crisp while the sauce thickened.
  • Then add the cilantro and cook for 30 seconds more.  You are done.
  • In serving it, equally divide the noodles among four platters and then the vegetables and finally the chicken on each platter.
  • Garnish with additional cilantro and toasted cashews, if desired.  Enjoy this best stir fry recipe at home.
For the sauce:
  • Combine all sauce ingredients in a food processor.
  • Pulse for two minutes until the ingredients are thoroughly chopped, evenly combined, and sauce is smooth.  Makes two cups.
  You can also visit here to learn on how to cook Recipe For Stir Fry.

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