Boneless skinless chicken thighs Cut white onion & 1 inch green onion pieces Garlic & Ginger 1TBSP oyster sauce 1/2TSP each salt & pepper 1/2TSP sugar 1/3CUP water 1TBSP cornstarchPut some soya sauce over the meat and let marinate. Make sauce in a small bowl. With oyster sauce, salt, pepper, water & sugar. Set aside. Cook chicken, add onions, garlic, & ginger. Cook high heat couple minutes. Add sauce and thicken it with the cornstarch. Throw the green onions last couple minutes. This dish is yummy. Pretty simple. Minimal ingredients, and tastes great. We eat this with rice!
Another sirfry! We love our vegetables, my kids love their vegetables. We eat a lot of vegetables, I make a lot of Stir-Fry’s. This was has. Teriyaki Pork big chunks (normally I make a teriyaki sauce, today I used a bottled sauce) Green & white onions Garlic, ginger & Chili’s Green peppers, broccoli, & pepper (I used yellow) I used four canned good. Chowmien (sorry I don’t always have fresh) Bamboo shoots Water chestnuts BabycornI start with the pork in an oiled high heat pan. Brown for a couple minutes, then I add the white onions & carrots cook little more.Then I throw remainder of vegetables minus the canned ones. Cook few more minutes. I add about 1CUP water and couple TBSP of soya sauce. I thicken this with a cornstarch/flour mix. Then add in all the canned vegetables. Stir. Top with some toasted sesame seeds.We eat this over rice. Normally japanese sticky rice is our favorite.
One thing I like about Stir-Fry’s is they are so verstile, the ingredients are always changing meaning the flavours are always changing. With stirfrys you can add or admit anything and just use what vegetables you prefer. For this stirfry I used bokchoy, Chinese broccoli cut up, white & green onion, celery, mushrooms, chowmien, carrots, garlic, ginger, & chilis. My twice cooked pork belly was marinated and boiled cooked away in my bean crock for a soup stock. Once cooked & cooled. Cut very thin slices.I add vegetable oil, meat, celery, carrots, white onions, garlic, ginger & Chili’s and soya sauce to a high heat in a cast iron wok. For couple minutes. Then I add the rest, cook couple more minutes. We like our sauce! So I add 2 cups chicken stock & about 2TBSP oyster sauce maybe a tad more soya sauce as well. I thicken this with a water/cornstarch mix. We eat this with Shanghai Noodles. Any noodle and or rice you prefer works.
I’ve been experimenting with pork belly lately. I’ve been impressed! Affordable, goes a long way, tastes great, if cooked right!For this recipe. I cut slits in the fat diagonal. Seared on high heat fat side down to get the crispy colored crust. I do flip and do the other side for another minute. Still uncooked just wanted fat seared. I let this cool. Cut with sharp knife, fine pieces very thin. I add a little cornstarch & soya sauce. Stir and set aside.For this stirfry I used celery, celery leaves, green & white onions. Garlic, ginger & chilisI add the pork belly to a hot cast iron wok. I use some vegetable oil with this. Fry that up for a bit. Add your garlic, Chili’s, ginger & some more soya sauce.Add the white onions, celery & leaves. Fry for a bit. Add about 1 cup of chicken broth. I thicken this with a little water/cornstarch mixture. Throw in the green onions right before serving, and stir.Serving with sticky rice is best. But any rice or noodle would be good. Lucky saids me too please!
