Ginger & Garlic Stir-Fry to Mark a Moment in Time
This truly is my guy’s most requested dish. The one he would eat over and over again, night after night, if I didn’t find stir-fry to sometimes be a little too much work for a weeknight. But, this weeknight, in honor of 18 years together, I happily fix him his favorite. I tend to mix-it-up the veggies with whatever is in-season. Sometimes I may only use two vegetables and sometimes I go all out and use 4 or so….everything from broccoli to peppers to carrots to celery to snow peas to bean sprouts to bok choy to green onions to Chinese cabbage…really the list is endless. I mean, what vegetable doesn’t taste scrumptious with a bit of olive oil, a sprinkle of salt and a quick turn in a hot pan?
Ingredients:
1 tbsp olive oil or canola oil
1 tsp soy sauce
salt & pepper
2 boneless, skinless chicken breasts, cut into bite-sized strips
3 tbsp cooking sherry
2 tbsp soy sauce
1 tbsp water
1 tsp corn starch
1 sm red onion, peeled, halved from “pole to pole” and then cut into wedges
2 garlic cloves, peeled and minced
1 tbsp ginger root, peeled & minced or finely grated
2 med carrots, peeled and julienned
1 red pepper, stemmed, seeded and cut into 1/2 inch strips
1 head of broccoli, cut into florets (I pop mine in the microwave with a bit of water for 2 minutes to “parboil” them. They seem to work out better in a stir-fry this way.)
more olive oil or canola oil for cooking
rice
Let your rice cook as listed on the package while you make the stir-fry.
Slice your chicken breasts up and toss in a bowl with 1 tbsp oil, 1 tsp soy sauce and pinch of salt and pepper. Set aside.
Whisk together the sherry, the soy sauce, the water and the corn starch in a small bowl. Set aside, keeping your whisk handy for later.
Mince the ginger and the garlic. Place in a small bowl and set aside.
Place a heavy bottomed skillet over low heat while you chop up your vegetables. A few minutes before stir-frying, turn up the heat to high and turn your exhaust fan on.
Prepare all of your vegetables as listed above. Put them on a large plate, keeping them separate.
When you are ready to start cooking, make sure you have everything else taken care of – drinks, utensils and homework questions out of the way – because you cannot leave your post once you start stir-frying or your veggies will have burned bits on them and I don’t know about you but my children won’t eat burned bits…not even microscopic ones.
When you are ready, heat a tbsp of oil in your skillet, swirling it around to coat the pan. Add 1/2 of your chicken and stir-fry until seared and just cooked, about 2-3 minutes. Transfer to a clean bowl and tent with foil. Add the second half of your chicken to the skillet, adding to the bowl when cooked.
Add another 1-2 tbsp of oil to your hot skillet. Add the onion and stir-fry until browned but still crisp, about 1 minute. Add your garlic and ginger, stir to combine with onions. Then, add your carrots and stir-fry 1 -2 minutes. Add your red peppers and continue stir-frying for another 1-2 minutes. Add your “parboiled” broccoli and saute until all the vegetables are tender crisp, 1-2 minutes longer. Return the chicken to the skillet.
Push the veggies and chicken to the sides of the pan creating a circle in the center. Grab your bowl of sauce, giving it a quick whisk, and then, pour into your circle. Let the sauce just start to bubble and then, mix it together with your chicken and your vegetables. Serve immediately with warm rice. Enjoy.
NOTE: A long time ago I read somewhere about keeping your ginger root in the freezer. It lasts longer this way. It’s easy to peel and can be grated up on a fine grater in a snap which is what I’ve done ever since receiving this tip.
Yield: Serves 4 regular eaters and 1 eater who is currently eating like a bird.
Happy Anniversary! And thank you for the recipe… we are always on the hunt for some good stir-fry!
Look's delicious Carrie! Have you been to The Meadow for the perfect salts for all your cooking. Definitely the store for you! xo jandle
You are so welcome, Amber.
And, Jandle, thanks for the tip. Have not been to The Meadow but I will put it on my list of places to go, my friend.
great photos!
Thank you, anna.