The basics of a good Chinese stir-fry can be applied in many ways - with or without meat
If you're new to stir-frying and need a good basic Chinese recipe, this is a tried-and-true version that can be expanded on, experimented with, and developed to suit your own tastes. It can be used with chicken, pork, turkey, or beef. Increase the quantity and selection of vegetables and make it vegetarian.
This recipe is designed to make approximately four servings, if combined with rice.
Freeze partially to make slicing easier. Thin cuts across the grain, no more than ¼ inch thick. Marinate first if desired in soy, ground pepper, and chili powder.
You can this a bolder sauce by adding fish sauce, hoisin sauce, and ground hot peppers. Mix ahead of time and stir just before adding. Make an open well in the bottom of the wok by scooting the food to the sides. Add the thickening sauce in the last few minutes and let it come to a boil. Begin tossing the other ingredients in the sauce to fully coat.
Gingerroot is also an important addition. Grate about two teaspoons just before adding the thickening sauce.
For details on preparing
vegetables for a Chinese wok, read this article:
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Pittsburg, TX 75686
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