You know those free recipe magazines that grocery stores give out just to make you buy the store-brand products? They recommend that you buy this highly-processed, all-cornsyrup-and-salt sauce for your meat and use this frozen vegetables mixture for your stews. Ok, well take the inspiration, but not the processed advice! Here's an expirement I ran with the help of my trusted roomate, where I made an orange-ginger stir fry without the premade sauce or premixed & frozen vegetables. It's worth testing your kitchen skills, because it's only by testing that you learn how to improve, and what is just right the way it is.
My Experiment of Orange-Ginger Stirfry
Ingredients:
-1 clove garlic
-1/4 large onion
-handful of bean sprouts, green beans, and brocolli peices
-handful of fully cooked chicken (whatever you use to make soup or broth you can use here, or other leftovers)
-4 slices of ginger root (worth buying a root and slicing it yourself)
-1/4 cup orange juice
-1/2 spoon of cornstarch
Directions:
1. heat the orange juice in a small pot. Add the cornstarch and stir until slightly thickened. Turn down heat to the lowest setting, and set one thin slice of ginger to rest in it.
2. In a frying pan, fry the sliced garlic clove, the chopped onions, and other 3 slices of ginger in some olive oil. Add vegetables and meat and stir. Add the orange sauce, and a few dashes of soy sauce, stir well. Sprinkle with red-pepper-flakes.
3. Serve over rice.
This is a nice sweet&salty stir fry with a spicy kick! :D
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