Thursday, June 26, 2014

Soy-Sesame Stir Fry

This came together beautifully the day we picked up our farm share vegetables.  It used up a couple of items from the week before and allowed us to immediately enjoy items like snow peas that we couldn’t wait to devour.

Soy-Sesame Stir Fry

1 T soy sauce
1 T sherry
1 pound bite size protein (shrimp, beef, chicken, pork, tofu)
1 medium onion, cut into 8 wedges
1 pound vegetables (this one had radish, squash, zucchini, arugula, snow peas)
1 T fresh garlic (used Garlic Scapes from the CSA)
1 T fresh ginger
3 T oil (divided)

Soy-Sesame Sauce
2 t cornstarch
¼ cup + 2 T broth
¼ cup soy sauce
2t rice wine vinegar
2 t sesame oil
1 t crushed red pepper (optional)
1 t sugar

Combine the first two ingredients and protein.  Allow this mixture to sit while preparing the other ingredients.

Whisk the sauce ingredients together and set aside until needed.

Allow the pan to get hot.  Add 1 T of oil and stir fry the protein.  This may need to be done in batches.  Transfer the protein to a plate and set aside.

Add the remaining 2 T of oil to the pan.  Stir fry the onion for 1 minute until it begins to brown.  Add ginger and garlic.  Add the vegetables one at a time, starting with the one that will take the longest to cook.  Stir fry for about 1 minute after adding each vegetable. 

Return the protein to the pan and add the sauce.  Stir to coat and cook until glossy.  Serve immediately.

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