Chinese Stir Fry – The taste of my youth!

My dad grew up cooking in our (then) family restaurant called Kong Cafe (genius).  I grew up on my dad’s stir fry thinking it was a recipe straight from Kong Cafe, but recently he explained, “no no no, we’d make fake ‘Chinese food’ for the customers and this is what we’d eat.”   I apologize to the customers of Kong Cafe who weren’t ready for the real Chinese deal because this is bomb and with a couple of tweaks, healthy too.

PREP

Shitake Mushrooms- Fresh mushrooms are fab but sometimes it’s easier to always have these dried ones on hand.  To rehydrate just soak them in a bowl of water for approximately 10 min.  Drain and squeeze excess water out of them like you would a sponge.

As your mushrooms are rehydrating, chop the veggies, then line them up in the order you will cook them.  The veggies that cook the fastest go in last, the longest first.  Here is what we went with today:

  • 1/2 red onion
  • 1 red pepper
  • 2-3 handfuls of broccolini
  • 6 shitake mushrooms
  • 6 leaves of bok choy (regular opposed to baby)
  • Also chop: 2 colves of garlic & 1 inch of ginger root

MAKE THE SAUCE

  • 1.5 Tablespoon Cornstarch-  The nutritional and caloric value of corn starch is negligible, especially when you use this little.  Cornstarch gets a bad wrap because it’s highly processed.  I use it so sparingly, this doesn’t bother me however arrowroot powder is a less-processed thickener that people often use in place of cornstarch.
  • 1/4 Cup Oyster Sauce.  The flavor of my youth!
  • 1 cup chicken broth (or water for less sodium or for Veggies)
  • Optional: 1 Tablespoon Soy Sauce or Tamari (gluten free)… add while cooking and tasting if you’d like more sodium
  • Optional: Sesame oil to drizzle on finished product

STIR- FRY

Cube your protein, we used chicken.  Cook the chicken first wish some oil and salt and pepper.  Remove from heat and set aside.

Now, we stir-fry!  Since all your vegetables are organized in the order they cook in, this will be easy.  Heat 2 Tablespoons of canola or coconut oil.  When the pan and oil are super hot, add garlic and ginger and stir.  Add onion, peppers and broccoli- cook for 2 minutes.  Add mushrooms- cook for 2 minutes. Add bok choy, cook for 1 minute. Use a large spoon and back of spatula to push mixture around between each of these steps.

Add half of the sauce and let simmer for a minute.  Add the second half and let simmer until the sauce has thickened to your liking.  I like a more syrup-y stir-fry because it really blends well with the rice, so I let it cook down for about 5 minutes.

Drizzle with seasame oil and serve over rice. Healthify with brown rice or even cauliflower rice sautéed in coconut oil with red pepper flakes.  YUM!

2016-10-14T05:48:39+00:00 Comments Off on Chinese Stir Fry – The taste of my youth!