Okay gang, you are pressed for time, you are tired from work, and you got to feed your family of 4, and you just want to make it fast. Here's my tip on fast! Wok Cooking.
Get out your wok.
And these ingredients we'll make a Manila influenced Stir Fried Chicken with Veggies.
2 lbs. of cubed chicken breast (if you got a small wok, do one pound at a time) Put the cubes into a bowl with about 1/2 cup of olive oil, and some pepper and salt, and massage it into the meat. Let it sit at room temperature for a few minutes. You never want cold proteins in a hot wok.
2 tsp. minced ginger divided by 2
2 tsp. minced garlic divided by 2
Oil for stir frying
1 cup thinly sliced carrots divided by 2
1 cup thinly sliced celery divided by 2
1 cup thinly sliced mushrooms divided by 2
1 cup thinly sliced onion divided by 2
1 cup chopped green onion divided by 2 for garnish
Sauce
1 cup low sodium soy sauce
1/4 cup apple cider vinegar
1 tsp. minced ginger
1 tsp. minced lemongrass
1 tsp. pepper
2 tsp. sugar
*Mix it well, if cooking two separate times, use half for one cooking and then the other half for the last cooking.
1. Heat up wok over medium high heat, stir in ginger and garlic until aroma hits your nose, stir fry the chicken until cooked and remove on platter. Put wok back on stove, cook the veggies for a few seconds, add chicken and sauce, cook until heated through.
2. Remove and plate, serve with rice.
Get out your wok.
And these ingredients we'll make a Manila influenced Stir Fried Chicken with Veggies.
2 lbs. of cubed chicken breast (if you got a small wok, do one pound at a time) Put the cubes into a bowl with about 1/2 cup of olive oil, and some pepper and salt, and massage it into the meat. Let it sit at room temperature for a few minutes. You never want cold proteins in a hot wok.
2 tsp. minced ginger divided by 2
2 tsp. minced garlic divided by 2
Oil for stir frying
1 cup thinly sliced carrots divided by 2
1 cup thinly sliced celery divided by 2
1 cup thinly sliced mushrooms divided by 2
1 cup thinly sliced onion divided by 2
1 cup chopped green onion divided by 2 for garnish
Sauce
1 cup low sodium soy sauce
1/4 cup apple cider vinegar
1 tsp. minced ginger
1 tsp. minced lemongrass
1 tsp. pepper
2 tsp. sugar
*Mix it well, if cooking two separate times, use half for one cooking and then the other half for the last cooking.
1. Heat up wok over medium high heat, stir in ginger and garlic until aroma hits your nose, stir fry the chicken until cooked and remove on platter. Put wok back on stove, cook the veggies for a few seconds, add chicken and sauce, cook until heated through.
2. Remove and plate, serve with rice.
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