To compliment an Asian influenced chicken dish, make some steamed rice and a veggie stirfry.
First prepare the vegetables.
I had celery, carrots, zucchini, broccoli, cauliflower, bean sprouts, peas and onions, but you could use what ever you have on hand. Chinese cabbage and mushrooms are a nice change if you have them. Wash vegetables well and slice them diagonally so they will cook evenly.
Blanch the bean sprouts in boiling water for about 2 minutes. Drain and set aside.
Mince a couple of tablespoons of fresh ginger and garlic.
Heat wok and add a couple of tablespoons of vegetable oil to the wok.
Add garlic, ginger and a few chili flakes to the heated wok.
Add the chopped vegetables to the heated walk and stir fry until just barely tender. Add a dash of sugar and fresh pepper. Toss. Then add the peas and bean sprouts last.
Mix 1-2 tablespoons cornstarch and 1-2 tablespoons soy sauce into a cup of chicken broth.
Add to stir fried vegetables. Toss until thickened - 1 to 2 minutes.
Serve.
3 comments:
Where can I buy such a wok?
Everything burns in mine, it is too small and has a very thin wall.
This wok is cast iron, has handles and is very heavy. We found it at Paderno, a kitchen supply store. It is a nice size for cooking and heats well on a gas stove. You need a heavy pot to use the heat required for a decent stir-fry. I hope you find one! You could even look at an Asian market. My rice maker and wok are some of my favorite kitchen toys!
thx!
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