My first recipe: Stir-fry!

This is a dish my mom would make a lot when I was younger. I’m somewhat of a picky eater, and broccoli was one of the vegetables that I actually liked, so we had that a lot in the house. When she made it, it’d usually be really simple with just broccoli, carrots, and chicken. When I got to college, I decided to add a few things. I added onions, water chestnuts, and shiitake mushrooms. I think red peppers would be a good addition too, but I had a friend who had a violent dislike of peppers.

Everything in this dish can be found at any old supermarket except for the JES Yakitori sauce. It can only be found at select Asian grocery stores, but I swear this sauce is incredible. I call it “Magic sauce”.

Anyway, here’s the recipe:

2-3 broccoli crowns
2 carrots, sliced
1 small onion, diced
1 clove of garlic, minced
1 can sliced water chestnuts
shiitake mushroons, sliced
soy sauce
vegetable oil
chicken breast, sliced (optional)
JES Yakitori Sauce

If using chicken, marinate with:
soy sauce
garlic powder and/or onion powder
vegetable oil

Heat around 1 tablespoon of vegetable oil in a large pot. Saute garlic and onions until onions are translucent and soft. Add broccoli and carrots and sprinkle with salt. Add approximately 1/2 cup of water and cook until soft.

While vegetables are cooking, prepare sauce. Put equal parts of soy sauce and water in a bowl and add a spoonful of cornstarch. Once broccoli and carrots are the desired consistency, add mushrooms, water chestnuts and sauce. Simmer until sauce thickens.

If serving with meat, heat around 1 tablespoon of vegetable oil in a non-stick frying pan. Once oil is hot, add marinated chicken in a single layer into the pan. Once the upward-facing side of meat starts to change color, pour enough Yakitori sauce into the pan to cover the chicken. Once the chicken is fully cooked, mix in vegetables.

Serve hot with white rice.


1 Comment (+add yours?)

  1. Trackback: Super Easy Lo Mein « Are Yu Hungry?

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