Monday, September 20, 2010
Stir-Fry is one of those dishes that I rarely made in the States because I didn't have a good recipe. It's good for using up leftover small bits of veggies, so I've become accustomed to adapting my recipe depending on what I have. Last night's version included:
yield: 4 servings
2 Tbsp olive oil
2 chicken breasts, cut into bite-sized pieces
2 cups broccoli florets
1 1/2 bell peppers, chopped
1 large handful of green beans, cut into 1-inch pieces
2 small zucchini, quartered and sliced
4 carrots, sliced
1 cup water, divided
1/4 cup soy sauce
2 Tbsp cornstarch
1. Heat olive oil in a large nonstick wok (or skillet) over medium-high heat. Add chicken; cook 5 minutes or until done. Add broccoli and remaining vegetables, stirring to combine. Add 1/3 cup water. Reduce heat to medium, cover the wok, and cook until vegetables are tender, approximately 15-20 minutes, stirring occasionally.
2. Add soy sauce and remaining 2/3 cup water to vegetable mixture, stirring well. Push all the vegetable mixture to one side of the wok so that the liquid in the bottom is visible. Using a wire whisk, stir 2 tablespoons cornstarch into water. Stir the whole mixture, coating chicken and vegetables with cornstarch mixture. Serve over rice.