I love making stir fry. I do a decent job, and one day I hope to make killer dishes, but my main challenge is being quick about it and not making a huge mess. I have found a few stir fry sauce recipes, pretty standard fare, and definitely better than buying something in a bottle which is usually loaded with sodium. Here is what I do:
- Mix up 2-3 tbsp soy sauce, 1 tbsp dry sherry, 1 tbsp sesame oil, 1/2 tbsp vegetable oil, 1 tbsp corn starch, 1/2 tsp ground ginger, 1/4 tsp garlic powder
- Cut up a couple of chicken breasts into stir fry sized pieces and coat and marinade in the sauce and put in the fridge for at least 1/2 hour
- Make an equal amount of sauce for stir frying later
- Cut up small onion, plus whatever veggies are on hand. Yesterday, I cut up some fresh green pepper, celery, and mushroom, plus I had about four cups of frozen stir fry vegetable mix from Costco.
- In about 1 1/2 tbsp of vegetable oil, cook the chicken over medium high heat for about 4-5 minutes, turning the pieces halfway through, then remove from pan.
- Throw in the onions and other veggies in whatever order will cook them equally. Add a little oil or water as needed.
- Once the veggies are hot, toss the chicken back in with some more sauce and cook for another minute