I made vegetable stir-fry today (with chicken for Bobby). This recipe is pretty simple but it got a little complicated because I made a double batch – one for home and one packed up for a friend who isn’t up for cooking right now. She said she’d be up for the actual frying, so I delivered all the ingredients ready to cook. Bobby liked his, so hopefully, my friend and her husband like theirs too!
Ingredients (serves 2 — easily multiplied)
- 4 oz green beans (these will be par-boiled)
- 3 T sesame oil
- 8 oz. chicken cut into strips
- salt & pepper
- 2 large garlic cloves, minced
- 1T ginger, minced
- 2 bell peppers (red, yellow or orange assortment)
- 3T soy sauce
- 2T rice vinegar
- choice of toppings: cilantro, peanuts and/or toasted sesame seeds
Ingredients ready to go!
- Prep the green beans and partially cook in salted boiling water for 2 minutes. Remove from hot water and put into cold water or ice bath to stop the cooking.
- Mix the soy sauce and rice vinegar. Set aside.
- Cut the chicken into strips then add salt and pepper
- Heat 2T sesame oil over medium-high heat in a heavy skillet
- Cook the chicken for 2 minutes or until cooked through, searing as much as possible. Remove the chicken from the pan.
- Add 1 T sesame oil to the pan, then add bell peppers, garlic and ginger. Cook 2 min.
- Add the cooked chicken and partially cooked green beans. Cook for 2 minutes.
- Add the soy sauce/rice vinegar mix and cook until thickened (about 2 more minutes
Serve immediately over warm brown rice. Top with cilantro and sesame seeds or chopped peanuts. Additional soy sauce or sriracha can be used, depending on taste
- my favorite pans are cast iron — virtually indestructible and they work well for stir fry. No need to have a wok.
- running cold water or ice baths work equally well to stop the cooking — but only leave the vegetables soaking long enough to remove the heat
- stick with the peppers and green beans or add other vegetables
- if doing both omnivore and vegetarian options, you’ll need two pans because the seared meat adds flavor to the omnivore version
Original recipe courtesy of Bon Appetit (March 2001) and Epicurious.com