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Permalink Reply by John Lasina on March 1, 2009 at 8:06pm

Nice.

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Permalink Reply by Kirk Leins on March 1, 2009 at 10:51pm

Here you go, Tony.

Broccoli and Chicken in Oyster Sauce (serves 2 to 4)

For Marinade
- 2 tbsp light soy sauce
- 2 tbsp mirin (Chinese sweet cooking wine found in most grocery stores)

For Stir fry
- 1 lb. boneless/skinless chicken thighs, cut crosswise into 1/2-inch strips
- 4 cups broccoli florets, blanched for one minute in salted, boiling water and then cooled in ice water and drained well.
- 3 scallions cut into 1½ inch pieces
- 2 cloves garlic, thinly sliced
- 3 to 4 tbsp of peanut oil

For Sauce
- 2 full tablespoons of bottled oyster sauce (found in most grocery stores)
- ½ cup canned chicken stock
- Slurry (2 tsp of cornstarch mixed with 4 tbsp of water)

Sesame seeds for garnish

- In a medium-sized mixing bowl, combine chicken with marinade ingredients. Mix well and marinate for a half hour, occasionally giving it a stir.
- Drain meat and dry well using paper towels.
- Place wok on stove and turn the burner on the highest heat possible. Add peanut oil and when it starts to smoke you’re ready to go.
- Add meat to wok. Watch out as the wok will be quite hot causing some occasional spurts. With a metal or wooden spatula move meat around wok until completely browned (about two minutes).
- Add scallions and garlic, and continue to stir.
- Mix in oyster sauce and chicken stock. When liquid starts to boil, add the slurry. The sauce will now start to thicken.
- Mix in blanched broccoli. Once broccoli is heated through, give it a taste. If necessary, re-season with a touch of soy sauce. If sauce is too thick, add a little more chicken stock.
- Serve in big bowls alongside steamed rice and garnish with sesame seeds.

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Permalink Reply by Kimberly on March 10, 2009 at 7:44pm

I'm only throwing this one out to you because you were talking 'vegitarian' in another string. You could easily add chicken but it's pretty substantial on it's own (and healthy):

Pinto Bean, Squash & Portabello Stir Fry

Ingredients:
• 1/2 medium yellow onion, diced
• 3 medium sized squash, cut
• 2 large portabello mushrooms
• 16 ounce can of pinto beans
• 1/2 cup of pepitas (pumpkin seeds, roasted and salted)
• 1/2 teaspoon dried coriander
• 3 Tablespoon Bragg Liquid Aminos (or tamari/soy sauce), to taste
• rice

How to make it:
1. Dice and saute onion until transparent.
2. Add coriander and stir in cut squash.
3. Saute 3 minutes and then add mushrooms.
4. Add Bragg Liquid Aminos (or tamari/soy sauce).
5. When squash and mushrooms are almost cooked add pinto beans and lower heat to warm.
6. Serve over rice.

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Permalink Reply by Tony Pinto on February 10, 2010 at 1:13pm

Since you're taking requests for videos, how about a tofu stir recipe in the not too distant future?

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Permalink Reply by Kirk Leins on February 19, 2010 at 11:59am

Sure thing. Also, it just dawned on me... another killer chicken stir-fry recipe that's already on this site is my Pollo Saltado. Do a search for it and check it out. Trust me when I say you'll love it. Saltado is a Peruvian dish, but like many Peruvian dishes it borrows from Asian techniques due to the large number of Asian immigrants in South America.

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