Thursday, September 6, 2012

Rosie Stir Fries For Her Hawthornes. Chicken And Garden Vegetables.

  Rosie is stir frying this afternoon.
 Onion, green peppers, yellow squash from the garden.

 Chicken bosom from my freezer.

 To thinly slice meats,
it helps to have them partially frozen.
  Cut against the grain.

 Gather some basil and tear.

A couple of tablespoons of Tamari on the chicken.

Everything is ready and in place to stir fry.
This is where the concept of mise-en-place is key.
The whole point of stir frying
is to fry over high heat very quickly.
You can't stop and start looking for an ingredient.
Everything must be within reach.
You must commit to the stir fry.
Having everything at hand is essential.

In case you're wondering about that second bowl in the back left,
that's shrimp with garlic, mirin, and Tamari.
I'm doing a shrimp stir fry tonight too.

Heat a few swirls of peanut oil
in your wok or skillet over high heat.
When the oil is hothothot,
add in the onion, pepper, and squash.

Add about a tablespoon of sugar.

Stir fry about one minute.

Freshly ground salt and pepper.

Remove vegetables to a bowl and cover.

Heat more peanut oil over high heat.
Add in chicken with garlic.

I generally stir fry my meat in batches.
You never want to crowd the pan
 thereby lowering the temperature.

I'm adding the first batch of chicken
to the second batch.

Next the vegetables went back in.

And right here is a good reason to have a mise en place.
You want to make the sauce immediately
so you should have your cornstarch slurry in place.
2 -3 tablespoons cornstarch dissolved in 1/2 cup chicken stock.
Pour it down the hot sides of the wok,
not directly over the food.
Stir to thicken.

Add in sweet chili sauce to taste.
Toss to coat.

Sprinkle basil over top and serve over a bed of rice.

I love a good stir fry.

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