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Good Old-Fashioned Stir-Fry

 

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Good Old-Fashioned Stir-Fry
 

 

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Recipe

Good Old-Fashioned Stir-Fry

My middle son, Darren, could live on ‘Stir Fry’ so we really have worked hard on it and this seems to be the one! You can also add or replace the veggies with onions, green beans, baby corn, or strips of different colored peppers.

Times

  • Prep Time : 20 min
  • Cook Time : 20 min
  • Ready Time : 40 min

Servings

4-6

Ingredients

  • 1 tablespoon hot peri-peri oil (recipe below)
  • 1½ pounds chicken or beef cut into strips
  • 1 (16-ounce) bag ready-cut, fresh stir-fry vegetables
  • 1 (16-ounce) bag shredded cabbage and carrots
  • 3 tablespoons sesame seeds and/or handful cashew nuts, toasted for 1 minute

Sauce:

  • ½ cup soy sauce
  • 1 heaping tablespoon corn flour dissolved in 1 cup cold water
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon fresh crushed fresh garlic
  • 1 tablespoon vinegar
  • 1 heaping tablespoon brown sugar
  • 1 teaspoon peanut butter
  • 2 tablespoons sweet chili sauce
  • 1 teaspoon hot chili sauce

Directions

Heat peri-peri oil in a frying pan or wok. Fry chicken or beef in small batches, approximately 2 to 4 minutes per side. Thicker strips may take longer. Remove and set aside in a large bowl. Combine all sauce ingredients. Pour over cooked chicken or beef and set aside. Add all vegetables to the pan, and fry 1 to 2 minutes. They should be underdone and crunchy, as they will be heated again when ready to serve. Add vegetables to the bowl with the chicken/beef and sauce, and toss to coat. When ready to serve, return mixture to the pan to heat through. The sauce should also thicken slightly and glaze the stir-fry. Sprinkle with sesame seeds and/or cashew nuts

To Make Peri-Peri Oil: Blend 4 ounce red hot chili peppers, 6 cloves garlic, 1 tablespoon sugar, 1 tablespoon lemon juice, and 1 cup oil. Keep refrigerated until ready for use.

As published in Joy of Kosher with Jamie Geller (Summer 2012) – Subscribe Now

About Sharon Lurie

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Written in a humorous, fun style, Sharon's first book, Cooking with the Kosher Butcher's Wife, set out to dispel the old myth that kosher meat is tough, dry and boring and in doing so, took the monotony our of mince and put the bounce back into Brisket. In her latest book 'Celebrating with the Kosher Butcher's Wife, Sharon takes you on her trip down memory lane, where she proves traditional recipes don't have to be tired and old fashioned, but rather, very trendy and abosulutely delicious.. Visit Celebrating with the Kosher Butcher's Wife!

 

comments

 

One Response to Good Old-Fashioned Stir-Fry

  1. avatar says: mushi

    B”H I make a lot of stir fry on week nights, so versatile, and I can use up leftovers. Perfect base as usual to create our own stir fry ideas, also really good just as the recipe reads. Thanks, Sharon!

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