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Ginger Vegetable Stir Fry
1 tablespoon cornstarch
1 1/2 cloves garlic, crushed
2 teaspoons chopped fresh ginger root, divided
1/4 cup vegetable oil, divided
1 small head broccoli, cut into florets
1/2 cup snow peas
3/4 cup julienned carrots
1/2 cup halved green beans
2 tablespoons soy sauce
2 1/2 tablespoons water
1/4 cup chopped onion
1/2 tablespoon salt
Directions:
In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2
tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow
peas, carrots, and green beans, tossing to lightly coat.
Heat remaining 2 tablespoons oil in wok over medium heat. Cook vegetables
in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce
and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until
vegetables are tender but still crisp
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WOK
Wok cooking using the stir-fry technique can cook a gigantic variety of foods
quickly and efficiently. In addition to cooking quickly, stir-frying also yields
deliciously vibrant colored dishes! Another excellent thing about stir-frying is
that even the most inexperienced cook will have great results.
Garlic Chicken Stir Fry
2 tablespoons peanut oil
6 cloves garlic, minced
1 teaspoon grated fresh ginger
1 bunch green onions, chopped
1 teaspoon salt
1 pound boneless skinless chicken breasts, cut into strips
2 onions, thinly sliced
1 cup sliced cabbage
1 red bell pepper, thinly sliced
2 cups sugar snap peas
1 cup chicken broth
2 tablespoons soy sauce
2 tablespoons white sugar
2 tablespoons cornstarch
Directions:
Heat peanut oil in wok. When oil begins to smoke, quickly stir in 2 cloves
minced garlic, ginger root, green onions and salt. Stir fry until onion becomes
translucent, about 2 minutes. Add chicken and stir until opaque, about 3
minutes. Add remaining 4 cloves minced garlic and stir. Add sweet onions,
cabbage, bell pepper, peas and 1/2 cup of the broth/water and cover.
In a small bowl, mix the remaining 1/2 cup broth/water, soy sauce, sugar and
cornstarch. Add sauce mixture to wok/skillet and stir until chicken and vegetables
are coated with the thickened sauce. Serve immediately, over hot rice if desired.
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