Posts Tagged ‘asian’

Stir frying is great because you can get a variety of vegetables in one meal and get to use a wok. Mine is composed of chicken thigh strips, carrots, broccoli, bean sprouts, water chestnuts, bamboo shoots, zucchini, and chinese noodles in a sweet and salty asian-style sauce.


  • 2 bags of stir fry vegetables including:
    • broccoli
    • carrots
    • snap peas
  • I used an extra bag of snap peas
  • 2 handfuls bean sprouts
  • 1 package (4 bundles) of asian noodles. Honestly, I don’t know the variety.
  • 1/2 white onion chopped in slivers
  • 1 can of water chestnuts
  • 1 can bamboo shoots
  • 5 eggs (vegans: just omit)
  • 1.5 pounds boneless, skinless chicken thighs (vegetarians: simply disregard)

Sauce Ingredients:

  • 1/2 cup reduced sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tsp minced garlic (I used press)
  • 1 teaspoon grated ginger (I used food processor)
  • 2 teaspoon sesame seeds (toasting never hurts)
  • 1 teaspoon Tamari
  • 1 teaspoon Hoisin (Asian barbecue sauce)
  • 1 tablespoon molasses (thickener)
  • 6 teaspoons of sugar (you can use some honey too)
  • 1/4 cup water
  • 1/2 cup pineapple juice
  • 1/2 a lime juiced
  • chopped scallions

1. Cut the chicken into slivers and the vegetables into bite-size pieces. Cook the chicken half way in a wok with some canola oil and some sauce. Remove the chicken and cook 1/2 the vegetables with more sauce. Save the bean sprouts for the end. Repeat for the other vegetables. Cook all the veggies and chicken, pouring in the remaining sauce.

2. Boil the noodles until tender, drain thoroughly, and dump in the wok. Scramble the eggs in a pan over high heat, but do not let the eggs brown or they will have a harsh, rank, eggy taste. Mix them in as well. I added more hoisin, soy sauce, and 1/2 cup of duck sauce to thicken and sweeten. Without corn starch, it is necessary. Add the bean sprouts, simmer, and serve with chopped peanuts for garnish.

Don’t be alarmed by the number of ingredients. You will need no side dish with this meal. This meal is a cornucopia of textures and tastes simple, notwithstanding the never-ending list of ingredients. Since asian food involves few spices, they rely on certain condiments for flavor. Many of these should be household staples because of their long shelf-life. This dish fed eight perfectly. Feel free to halve the whole recipe. Finally, it’s cheap and easy on your wallet, yet generous when it comes to your palate.

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