Kathy's Famous Stir Fry
by Kathy and Bruce Jacobs
Versitile stir fry recipe made with a wok in the fire. Great food in a little time.
Class members have stated that this is one of the best dishes we teach.
Boneless Skinless Chicken (1/4 lb. per person)
2 tablespoons vegetable oil
2 bags frozen vegetables (beans, broccoli and stir fry vegetables work best)
1 box frozen peapods
Approx. 3 cups total of following:
Soy sauce, Teriyaki sauce, Worcestershire sauce
2 teaspoon ginger
2 teaspoon each of tarragon, rosemary, cilantro
2 tablespoons dried onion
2 teaspoons garlic powder
Cut chicken into 1 to 2 inch chunks and place in bowl or zipper bag.
In a separate small bowl, mix liquids and spices.
Place ring for wok in a hot wood fire. Ensure coals are around the ring, both inside and outside. Ensure that the top of the ring is clear enough for the wok to sit in it.
Pour oil, onion, and garlic into wok.
Place wok onto ring.
Heat oil until the onion and garlic are browned.
Stir and cook until chicken is 2/3 of the way done.
Add frozen vegetables and some of the liquid mixture.
As vegetables cook, add peapods.
When veggies are thawed and warmed, but still slightly crunchy, remove from fire and serve.
Try unique mixes of spices. Chinese 5-spice powder, sesame seeds, chili oil or powder, etc. all make good choices, but children in your group may not eat it. To pacify them, make two batches, one with fewer spices just for them.
Water chestnuts, bamboo shoots, and mini-corn on the cobs make this even better. Drain them and add them when you add the meat.
If chicken starts to dry out while it cooks, add a small amount of liquid, no more than Œ cup at a time.
If you have a lid for your wok, covering the wok before adding the peapods will lessen cooking time for the vegetables.
Try this with other vegetables as well, such as fresh broccoli, fresh baby carrots cut in half, and bok choy.
If you can find fresh pea pods, substitute about 2 or three cups of washed pea pods for the frozen ones.