Friday, February 24, 2012

Chinese Take Out at Home

Stir fries are indispensable when cooking for a mixed diet table because they are easily adaptable to add in whatever protein you prefer, making it a perfect dish when vegetarians and omnis are eating together. I can simple cook my egg separate from my boyfriends chicken to create a delicious dinner we can enjoy together. Stir fries are also a creative way to use up any leftover rice or vegetables you have in the fridge. I used broccoli as pictured above but any combo of peppers, snow peas, carrots or whatever you have on hand will turn out delicious as long as you cook it to tender crisp, meaning, cooked but still bright and snappy. Don't be intimidated by the long list of ingredients, only a little of each product is needed for the sauce so all those exotic vinegars and oils will last for quite a while.This dish is much better than anything from a Chinese restaurant, its fresh, way less greasy and much cheaper than take out. 
with chicken

Orange Chinese Take Out Stir Fry

For the Sauce
3/4C water
1/3C rice vinegar
juice from 1 orange
juice from 1/2 a lemon
2 1/2T braggs liquid amines (or soy sauce)
1T sesame oil
3T light brown sugar
1T stevia
1t minced ginger
1 clove garlic, minced
pinch red pepper flakes
3T corn starch whisked with 2T water

1. Combine all the ingredients except the corn starch slurry* in a small sauce pan over medium high heat. When it reaches a boil, whisk in the slurry and reduce heat to a simmer. Continue to cook until the sauce is thickened and the rest of the meal is prepared.

For the Stir Fry
1C brown rice, cooked

1 package chicken tenders
1C orange juice
salt and pepper
some flour for searing

1 egg, scrambled

1-2T canola oil
2 cloves of garlic, minced
1/2 inch piece of ginger, minced
pinch of red pepper flakes
1 bunch of broccoli, cut into florets

1. Marinate the chicken in the orange juice for 20-30 minutes. 
2. Heat the oil in a large skillet over medium high heat. 
3. Add the garlic, ginger and red pepper. Cook for about 3-4 minutes or until the garlic is golden but not brown.
4. Add the broccoli and cook until tender-crisp. Remove from the pan and keep warm while the chicken cooks. 
5. Season the chicken with salt and pepper then lightly dredge it in the flour.
6. Cook over medium to medium high heat in the same skillet coated with a little oil.
7. Cook the scrambled egg in a separate pan.
8. To assemble, add a scoop of rice to a plate or bowl along with the broccoli and either the chicken or egg. Pour the desired amount of sauce over the top.

The slurry is the corn starch and water mixture. It is essential to mix them together before adding them to the sauce so that they mix in smoothly. Just adding corn starch to a liquid creates a lumpy mess that no one wants for dinner.

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