GARLIC STIR FRY RECIPES
ALL-PURPOSE STIR-FRY SAUCE (BROWN GARLIC SAUCE) RECIPE ...
Adapted from Martin Yan's Chinese Cooking for Dummies. This is my favorite stir-fry sauce. It makes enough for two meals. Having extra on hand makes for a quick meal. My son will actually eat vegetables he can dip in the sauce! WARNING about the amount of soy sauce. When I used Kikkoman soy sauce, I found this sauce far too salty. I now use Angostura, which is much lower in salt. When adding soy sauce, start with less than half the amount and slowly add more to taste. Using vegetable broth makes this vegetarian. Yield: 1 3/4 cups (couldn't get that amount entered)
Total Time 20 minutes
Prep Time 15 minutes
Cook Time 5 minutes
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper. (See note in intro about the soy sauce).
- Dissolve the cornstarch in 1/4 cup water.
- Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.
- Add the soy sauce mixture; bring to a boil.
- Reduce heat to medium and cook for 1 minute.
- Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
Nutrition Facts : Calories 212.5, FatContent 10.4, SaturatedFatContent 1.4, CholesterolContent 0, SodiumContent 2777.8, CarbohydrateContent 19.5, FiberContent 0.5, SugarContent 11.9, ProteinContent 6
GARLIC CHICKEN STIR-FRY | BETTER HOMES & GARDENS
Lighten up takeout-inspired fare with this delicious Garlic Chicken Stir-Fry recipe. For more fiber, serve this stir-fry chicken dinner with brown rice instead of white rice.
Provided by Better Homes & Gardens
Categories Recipes and Cooking
Total Time 1 hours 1 minutes
Prep Time 25 minutes
Cook Time 6 minutes
Number Of Ingredients 11
Steps:
- Cut chicken into 1/2-inch pieces. Place chicken in a resealable plastic bag set in a shallow dish. For marinade, stir together water, soy sauce, and vinegar. Pour over chicken; seal bag. Marinate in the refrigerator for 30 minutes. Drain chicken, reserving the marinade. Stir cornstarch into reserved marinade; set aside.
- Pour oil into a wok or large skillet. (If necessary, add more oil during cooking.) Heat over medium-high heat. Add green onion, mushrooms, and garlic to wok; cook and stir for 1 to 2 minutes or until tender. Remove vegetables from wok.
- Add chicken to wok; cook and stir for 2 to 3 minutes or until no longer pink. Push chicken from center of wok. Stir marinade mixture; add to center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok. Add water chestnuts. Cook and stir about 1 minute more or until heated through. Serve with rice. Makes 4 servings.
Nutrition Facts : Calories 313 calories, CarbohydrateContent 33 g, CholesterolContent 49 mg, FatContent 9 g, ProteinContent 25 g, SaturatedFatContent 2 g, SodiumContent 490 mg, SugarContent 2 g
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