Chicken Stir Fry with Broccoli & Baby Pak Choi over Brown Rice
There’s no great secret to great tasting stir fry… although it does help if you have an asian grocer nearby.
The sauce has some speciality ingredients, but they are non-perishable & last a long time.
Basically:
- 2 tbsp sesame oil
- 2 tbsp chinese rice wine (available in Ontario, although I hear it’s banned in Quebec on account of its cheapness & high alcohol content)
- 1 tbsp light soy sauce
- 1 tbsp black bean sauce (optional - the real Chinese type though, nothing that says VH on the jar)
- sriracha hot sauce to taste (that’s the bright red one with the rooster on the bottle)
- 2 tbsp grated Ginger (keep it in the freezer wrapped in pastic wrap and in a freezer bag)
- 4 or 5 cloves of Garlic (I always keep my garlic in the freezer, too)
I start off by stir frying the meat (if any) in the oil. Then I add the rest of the sauce ingredients. If I need more sauce I add some water and cornstarch. This stir fry, in addition to the sauce ingredients, had:
- Chicken
- Broccoli (from frozen)
- Baby Pak Choi
- Green Onion
By cooking the brown rice in the microwave (1 cup brown rice, 2 1/2 cups water, salt, pop it in the microwave for 40 minutes) it’s fantastically simple for a weeknight dinner.
