Sweet vs. Savory: Stir fry

Posted on May 16, 2010

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I know, I know, I already posted the sweet version of this stir fry. But that was the first time I wrote down that recipe and so it wasn’t totally perfect. This version is totally perfect.

Serves 2-3.

Sweet

  • 1/2 lb chicken, cubed
  • 2 tsp cornstarch
  • 1/4 tsp salt
  • 1/4 tsp crushed red pepper
  • 1 1/2 tsp cider or white vinegar
  • 4 tsp sugar (1 tbs and 1 tsp)
  • 3/4 cups water
  • 1 small green pepper, cut into squares
  • 1 large carrot, sliced

Savory

  • 2 tsp cornstarch
  • 1/4 tsp black pepper
  • 1/2 lb chicken, cubed
  • 1 crown broccoli
  • 2 sliced carrots
  • 1 onion
  • 1 tbs sesame oil
  • 1 tbs soy sauce
  • 1 cup water

Steps:

  1. In a small bowl or cup, add a small amount of the water to the cornstarch, and mix with fork. Once the texture is consistent, dilute with remaining water.
  2. Combine cornstarch/water mixture and seasonings in wok. Heat pan to about medium heat.
  3. Cube the chicken and add to the mix.
  4. Add remaining veggies.

Vegetarian option:

Replace 1/2 lb chicken with 1/2 lb of cubed firm tofu.  Add the tofu last to prevent disintegration.

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