my tasty stir-fry
recorded for posterity
* start rice
* prepare veggies, meat — cut chicken in long strips mostly with the grain, beef into bite-size pieces mostly against the grain, cut veggies small. I imagine tofu would work too.
* mix sauce: in a 6 oz cup, soy sauce, sake, water, cornstarch, chinese five-spice. sesame oil, garlic, ginger, and chili powder are good too.
* put veggies in a bowl with a bit of water, or start steamer.
* heat big splash of veggie oil + a few drops sesame oil in a wok on med-high (8 on my stove). (I’ve discovered that, yes, it does make a difference to use a wok vs. a frypan.)
* when oil is hot, add meat, stir like mad.
* when the meat is 70% cooked, add sauce a bit at a time, stirring all along. reduce heat slightly (6).
* if microwaving veggies, start them now.
* when sauce is thick, meat is 95% cooked, rice is done, and veggies are done, serve! for smaller bits of chicken, use a pancake turner to chop in the wok.
(that was dinner last night and lunch today, and I’m really enjoying it.)
