Basic Chinese Stir Fry

I don’t feel particularly expert yet at the art of stir fry (I don’t even own a wok); but I’ve got vegetables to use up so here I go!!

Woks of Life says that you can make a basic brown sauce that you keep in the fridge; then when it’s time to make dinner you just chop your aromatics and wok them up with your pre-sliced veggies and meats and voila! Delicious homemade stir fry in 10 minutes.

We’ll see.

The Sauce (combine in a 2-cup jar with a screw-on lid and shake well):
1-1/2c chicken stock
1T shaoxing wine
1T sugar (brown or white)
2t sesame oil
1/4c soy sauce
1-1/2T dark soy sauce
2T oyster sauce
1/4t white pepper
1/4t salt

The aromatics:
3 cloves of garlic
1t of ginger
1 or 2 scallions, sliced into 2-inch lengths

Thickener: 2T water mixed with 2T cornstarch

Sear your meat (make sure you velvet it first – ie, marinade in a couple tablespoons water, a teaspoon of oyster sauce and a teaspoon of cornstarch) and remove to a separate dish. Clean out any crusty bits so they don’t burn.

Add a bit more oil if you need to and saute your ginger, garlic and white parts of the scallions for about 30 seconds.
Add your vegetables and saute until softened, 2-3 minutes.
Add your cooked meat back in.

Add about 2/3c of your prepared sauce and bring to a boil.
Add a little bit of your cornstarch slurry and cook to thicken it.
Add the green parts of your scallions and stir fry another 20 seconds.

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