Chinese Chicken or Pork Stir Fry

I clipped this recipe from the newspaper decades ago and enjoy the flavors and texture of the meat. Frying it in a cornstarch mixture gives a crispy texture, and overall it's the closet recipe I've come across that's as delicious as our local oriental restaurant.

I keep frozen bags of mix stir fry veggies on hand. They come in various mixtures, but I tend to buy those featuring broccoli and carrots.  Frozen cut veggies saves a lot a prep time.

If we're dieting and cutting out carbs, we eat it as prepared, otherwise I serve it over rice or rice noodles. If you're craving Chinese take-out, give this a try. You won't be disappointed.

Chinese Chicken or Pork Stir Fry
1 pound of chicken breasts or pork cut in 3/4-inch cubes
1 egg white
4 Tabs. cornstarch
1 cup vegetable oil, plus 3 tablespoons
2 medium green bell peppers, seeded and cut into 1-inch pieces
1 medium red bell pepper, optional, seeded and cut into 1-inch pieces
1 bunch scallions, peeled and cut into 1/2-inch pieces, or onions
1-1/2 cups mixed stir fry veggies: carrots, broccoli, zucchini etc.
1 Tab. finely minced fresh ginger
1/2 tsp. red pepper flakes, or to taste
1 cup cocktail peanuts
cooked rice or rice noodles: optional

Sauce:
3 Tab. soy sauce
2 Tabs. dry sherry or wine
3 garlic cloves, crushed and minced
2 tsps. sugar
1/4 tsp. salt

Toss meat cubes in beaten mixture of the egg white, 2 tablespoons of water and 3 tablespoons of cornstarch. Mix well to coat.  Heat a cup of oil in a wok or large fry pan to 280 to 300 degrees.

Stir meat in slowly and cook until it's no longer pink, 5 to 7 minutes. Drain in a colander and set aside. Discard oil.

Combine soy sauce, sherry/wine, garlic, sugar, salt, 2 tablespoons of cold water, and add remaining tablespoon of cornstarch. Mix well.

Heat 3 tablespoons of oil in a wok or fry pan until smoking. Stir-fry fresh vegetables for 5 minutes, or until bright in color. Add meat cubes and stir-fry for 30 seconds. Add the cocktail peanuts and toss a few times to mix.  If using frozen veggies, defrost before using.

Stir the sauce again and add it to the meat and vegetables. Toss or mix a few times to heat through, thicken, and coat ingredients. Quickly serve. May serve as is or over rice.  Serves 5 to 7.

Estimated cost: $5 or less; $1.00 or less per serving.

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