Tuesday, September 30, 2014
Authentic Chinese Stir Fry
Chicken 1 medium sized breast cubed or sliced.
Marinate the chicken for an hour in:
2 tbsp of glutenfree soya sauce
1 tbsp vinegar
1 tbsp sugar
1/2 tsp onion powder
1/2 tsp wonton seasoning (i know!!! who knew!!
1 tsp crushed red pepper
1/4 tsp salt
1 tsp sesame oil
4-5 Soaked dried shitaki mushrooms, the. Sliced
1/4 cup sliced carrots
1/2 cup sliced red onions
1/2 cup sliced red pepper
1/2 cup sliced green pepper
1/2 cup sliced green onions
2 cups bean sprouts
4 tbsp of soya sauce
1 tsp of won seasoning
1 tsp of onion powder
2 tbsp of sesame oil
3 tbsp of canola or corn oil
1/2 tsp black pepper
Rice noodles(wide ones like linguini) for two serving, usually half a pack.
1. Marinate the chicken for 1/2 hour to an hour.
2. Make the rice noodles. Boil water add noodles and cook for 3-4 minutes. The texture should be soft with the bite in the middle. They will cook later in the stir fry. Drain and wash them in cold water while separating them. Wash until their temperature is cold. Set aside. They shouldn't look like a glob( mostly happens if over cooked).
3. Hot the wok on maximum heat. Add 2 tbsp of canola oil and 1 tbsp of sesame. Fry onion and carrot on high heat for 30-45 seconds. Keep stiring. Scoop them out.
4. Then stir fry peppers. Scoop them out in 1 minute.
5. A bit if oil should be left to fry mushroom for good 3-4 minutes before adding the chicken. Cook the chicken 80% and then scoop out.
6. Clean the pan so no caramelization is left behind.
7. In the Wok on high heat, add 1 tbsp if canola and 1 tbsp of sesame oil and add the noddles. Stir fry as in stir ever 10 seconds. I use a wooden spoon and stir while cleaning the pan with the edge of the spoon if some of the noddles start getting stuck on the ban. Add 1 tbsp of soya sauce and 1/2 of the seasonings (1/2 tsp of wonton seasoning, 1/2 tsp of onion powder and 1/4 tsp of black pepper)
8. Stir for good 3 minutes then add chicken and mushroom , then fry for another minute and add vegetables.
Remember high heat, if you think they ll start to steam separate half of the noddles and fry everything in two batches.
9.At the end add green onions and sprouts and the rest of the seasoning(1/2 tsp of wonton seasoning, 1/2 tsp of onion powder and 1/4 tsp of black pepper). Fry until the sprouds look like noodles.
Serve right away and Enjoy.
1.5 cups of chickpeas
2 tbsp chopped red onion
1 medium apple chopped
1-2 green chillies chopped
2 tbsp of tamarind pulp
1/2 tsp salt
1/2 tsp cumin powder
1/2 tsp corriander powder
1/2 tsp cayenne powder or chilli flakes,
1/4 tsp black pepper,
1/4 tsp black salt.
1/4 cup lime juice
3 tbsp palm sugar (more if you like it sweet then sour)
2 tbsp of yogurt
Note: The spices mentioned above can be substituted with pre-made spice mix available at indian stores called "Chaat Masala".
I use 1 tin of chickpeas or 1.5 cups cooked chickpeas
I cook them in water to get them to a nice soft texture. Drain the water but leave 1/5 cup behind. Add 2 tbsp chopped onions in the warm chickpeas.
In another bowl apples(ones with a bite), 1-2 green chillies, 1/4 cup freshly squeezed lime juice, 3 tbsp sugar(brown or agave works as well. 2 tbsp of tamarind pulp, 1/2 tsp salt, 1/2 tsp cumin powder, 1/2 tsp corriander powder, 1/2 tsp cayenne powder or chilli flakes, 1/4 tsp black pepper, 1/4 tsp black salt. Mix it up add the warm chickpeas with onion in the bowl. Taste. It should hit you with lime sweet sugar first. A good balance, then salty and the spices should lick in last. Add more of anything if you like certain thing more. Add 1-2 tbsp of yogurt mix it in. The warm temp and the spicy sauciness plays so well with coolness of yogurt.
You can too it all of with some spicy potato chips if you like some crunch :)