Tuesday, March 26, 2013

The Whatever's in the Fridge Stir-Fry

It would seem that impromptu dinners are becoming a thing now that I'm spending less time at home, and more time gallivanting about with friends and such. Nothing wrong with any of these things, unless you're confronted with making dinner and have absolutely no time to plan or grocery shop. Which actually isn't that bad, when you've got Mother Superior's wok, or really just a large skillet, and some imagination.

For this round of Whatever's in the Fridge Stir-Fry, I used:

  • 3 raw Chicken Breasts, sliced into disc-like pieces and seasoned with salt and pepper
  • 2 Red Bell Peppers, cut into squares
  • 1 small Broccoli head, cut into florets
  • 1 Carrot, but use more if you can, julienned
  • Jasmine Rice
This was the base for the stir fry. Basically, after everything is cut up, throw all the veggies into the wok with some very hot (temperature wise) peanut oil. When the bell pepper chunks are tender and the broccoli loses that raw taste, dump the veggies into a dish and add more oil to the wok, and then the chicken, in a single layer. This way it all cooks nice and evenly. When the chicken is done, dump it in the dish with the veggies, and take a trip to flavor town.

To get to flavor town, you'll need:

  • 4 Scallions, the whites chopped and greens sliced
  • 3 Garlic cloves, sliced
  • 2 tablespoons Ginger, peeled and chopped
When your chicken and veggies are done, hit the wok with more oil and throw this stuff, excluding the scallion greens, in there, stirring it like a mad man until it's fragrant. Then throw the chicken and veggies back in and take a side-trip on your trip to flavor town.

For the side-trip, you'll need:

  • 6 tablespoons Oyster Sauce
  • 6 tablespoons Soy Sauce
  • 4 tablespoons Rice Vinegar 
Whisk all those together to make a lovely little sauce, which you'll throw in with your chicken and veggies and original flavor town subjects. Work this all together in your wok until the sauce is thickened. And easy way to tell it's done thickening is when it starts bubbling/boiling in the bottom of the pan. That's as thick as it'll get right there. Then just toss this back in the dish, or a serving vessel, and plate it over the jasmine rice that was mentioned earlier. If you're feeling fancy, garnish with the scallion greens and eat it with chopsticks. Just because.

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