Whenever I am pressed for time, I turn to stir fry. Not only is it something that I have been doing since childhood and therefore second nature, but also it is a way of cooking that is, in my opinion, good for almost any food. A quick stir fry enhances the flavor without compromising the nutritional value of the vegetables, and it never over cooks the meats.
A friend who seldom cooks texted me today to let me know that she was making the Chinese shredded pork that I posted yesterday. It brought a smile to my face to know that the blog inspired a friend to try cooking. All the fancy culinary performance shows can sometimes be intimidating and make cooking a spectators’ game. In reality it is just an activity that human kind has been doing since the use of controlled fire over a million years ago. You don’t need to be a professional to cook.
So, let’s cook!
Spring Stir Fry with Sugar Snap Peas and Chicken
For the Marinade:
2 tbsp Chinese cooking wine
A pinch of salt
2 slices of ginger
For the sauce:
1 tbsp low sodium soy sauce
1 tbsp fresh lime juice
1/2 tsp xylitol or brown sugar
1/2 tsp pure sesame oil (optional)
1 tsp cornstarch
For the Stir Fry:
1 lb skinless, boneless chicken breast, sliced
1/2 tsp corn starch
1 tbsp or more canola oil
2 tsp fresh garlic, minced
1 tsp fresh ginger, grated
1 heaping cup sugar snap peas
1/2 red or orange bell pepper, sliced
scallions for garnish
Combine soy sauce, lime juice, water and cornstarch in a small bowl, mix together and set aside.
Marinate the chicken for 30 minutes to an hour. Drain the chicken and discard the marinade. Add 1/2 tsp corn starch and mix.
Marinating meat in wine enhances the flavor, if you don’t have the time, you can skip the step. Just salt the chicken and add 1/2 teaspoon corn starch.
Heat a large wok over high heat. When the wok is very hot, add half of the oil, then add the chicken. Stir fry, stirring occasionally until the chicken is cooked through and browned, about 3 minutes. With a slotted spoon, remove the chicken and set aside. Reduce heat to medium.
Add the remaining oil to the wok; add the garlic and ginger, stir for 20 seconds. Add the sugar snap peas and bell pepper, stirring over medium high heat until tender crisp, about 3 minutes.
Return the chicken to the wok, add the soy sauce-lime mixture, mix well and cook another 30 seconds to one minute. Serve immediately and top with fresh scallions.
Recipe adapted from: skinnytaste.com