Monday, August 24, 2009

Another Yummy Asian Style Stir Fry

2 boneless skinless chicken breasts, or tofu if you're vegetarian
cut chicken or tofu into bite sized pieces.
1 head of bok-choy, chopped into bite sized bits
3 carrots, peeled and sliced thin on the bias
2 small or 1 large potato, peeled, sliced thin, and halved
2" ginger root, peeled and chopped fine
3-4 cloves of garlic

olive oil
toasted sesame oil
rice wine vinegar
soy sauce
honey
optional - toasted sesame seeds to put on top

Heat olive oil and about 1 T toasted sesame oil over medium high heat and toss in carrots and potatoes. Stir fry till they get a little soft, then toss in garlic and ginger and stir fry till those are soft. Splash about 2 T rice wine vinegar in. Keep going till the carrots and potatoes are crisp tender (ie., not too hard to chew!). Set aside.

Add a little extra olive oil to recoat bottom of pan and 1 T toasted sesame oil. Dump in bok choy and again stir fry till white parts are crisp tender and green parts are wilted. Splash with some rice wine vinegar (just 1-2 T) and dump in with carrots and potatoes.

Add a little extra olive oil to recoat bottom of pan and 1 T toasted sesame oil. Add chicken or tofu. If you use tofu, I hope you are better at frying it than I am!! Fry till done, flipping when needed. Dump in about 3 T soy sauce, and about 3 T honey and stir a bit. Add all the stuff back into the pan and stir around till its all coated.

Serve over rice or interesting noodles.



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