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Ethnic Dishes - Asian
Quick Chinese Stir Fry
Steamed rice
1 pound boneless meat (chicken, pork, beef, shrimp)
¼ cup East West Teriyaki sauce, or your favorite, to taste
1 package Tony's Stir Fry Veggies
1-2 TBS Canola or peanut oil
½ tsp each: Fresh minced ginger & garlic
1 TBS oyster sauce
1/3 cup chicken, beef, fish or vegetable stock
1 tsp cornstarch whisked into 1 TBS cold water
Start rice.
Slice meat into thin fingers and place in a bowl, drizzle with teriyaki sauce and marinate from 20 minutes to 24 hours.
Place wok back on high flame; add oil (and 1 tsp hot Chinese chile oil if you like it spicy); sizzle and swirl. Add meats and stir-fry only until half done. Remove.
Still on high heat, refresh pan with a splash of oil and add garlic and ginger, cooking briefly to release flavor. Add veggie stir-fry and toss, cook until crisp tender - about 3-4 minutes depending on conditions.
Add 1 TBS oyster sauce, stock and the cornstarch and water medley, toss and bring to a boil to thicken. Add back reserved meats, taste and adjust. Serve with rice. Serves 2-3 – Chef Mick Rosacci, Tony’s Market
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