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.
