Friday, June 25, 2010

Saweet! & Sour Stir-Fry

Tell me, do you ever have those nights when you look in the fridge and all you see is a random assortment of veggies that don't really seem to go together?  Or am I alone on that one?  Well, let me just tell you that if that occasion shall ever arise, there is only one thing to make:  STIR-FRY, baby!  Stir-fry is great because it doesn't matter what veggies you have, they're sure to have a party in your pan, and then in your mouth, if you just add the right sauce & serve them over some rice.  You can add meat if you want, but you don't have to.  Its a fly-by-the-seat-of-your-pants kind of dish, which is what makes it so appealing.  Lucky for me, Food Network Magazine had a spread on stir-fry that was out of this world!  We've made a couple of the sauces, but this Sweet & Sour sauce is really the one that took my breath away.  Dick shot me a text the next day to let me know that they were the best leftovers he'd ever had in his life.  And for him to make any kind of effort or fuss to let me know (immediately) how he felt about leftovers is really saying something.  Have fun with this SAWEET stir-fry, my friends.  And be sure to make enough for leftovers!

Sweet & Sour Stir-Fry
From Food Network Magazine

4 Tbsp. peanut oil
3/4 lb of your choice of protein (chicken, pork, shrimp, steak, tofu)
3 c. assorted veggies (I used a little more & was fine!)
2 cloves garlic, minced
1-2 Tbsp ginger, minced
2 scallions
pinch of salt & sugar
peanuts, scallions, sesame seeds, jalapenos, cilantro for garnishing
Sweet & Sour Sauce - recipe follows

Sweet & Sour Sauce

3/4 c. chicken broth
2 tsp. cornstarch
1/4 c. ketchup
2 tsp. soy sauce
3 Tbsp rice vinegar
1/4 c. sugar
1/2 tsp. salt
1 tsp. sesame oil

Mix all ingredients together well.

Stir-Fry Directions
1. heat peanut oil in skillet over medium heat.  Add the protein; slowly stir until almost opaque, 30 sec - 1 min. (for tofu, brown both sides - do not stir).  Transfer to a plate; discard the oil & wipe out the pan.
2. Heat the pan over high heat, 1-2 min.  Add 2 Tbsp oil, then 2 cloves minced garlic, 1-2 Tbsp minced ginger, 2 minced scallions & a pinch of salt & sugar; stir-fry about 30 sec.  Add the veggies, starting w/ the ones that take the longest to cook; stir-fry until crisp-tender.
3. Add the protein and sauce and stir until the sauce is thick & the veggies & protein are cooked through, about 3 min.  Thin w/ chicken broth, if needed.  Garnish w/ sliced scallions, peanuts, sesame seeds, sliced jalapenos, and/or cilantro.
Serve over brown rice or noodles of your choice.


April said...

Looks yummy! I love me some stir-fry ... we did fried rice with stir-fried veggies the other day. It's an awesome way to get rid of at-least-day-old rice AND any extra veggies lying around!

Sam and Melissa said...

Thank you for this recipe! I love stir fry but my sauce totally stinks. I am so happy to have a new one to try. You da bomb

Sam and Melissa said...

Thank you for this recipe! I love stir fry but my sauce totally stinks. I am so happy to have a new one to try. You da bomb

Gourmified said...

It must be the sesame oil. It seriously makes me giddy. SOOO tasty! MMMM!!!

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