Ingredients for pouring sauce: 1/4 cup sugar 1/2 cup warm water 2 tablespoons gluten free tamari (or regular soy sauce if you�re not concerned about gluten) 2 tablespoons rice wine vinegar 2 tablespoons ketchup 1 tablespoon lemon juice 1/8 teaspoon sesame oil 1 teaspoon hot water 1 tablespoon dijon mustard 2 cloves garlic, minced
Ingredients for stir-fry sauce: 2 tablespoons soy sauce 2 tablespoons brown sugar 1/2 teaspoon rice wine vinegar
Ingredients for chicken stir-fry: 2 tablespoons extra virgin olive oil 2 tablespoons sesame oil 2 boneless skinless chicken breasts, cubed to 1/2″ 1 � 8oz can sliced water chestnuts, minced to the size of corn kernals 1/2 cup mushrooms, minced to the size of corn kernals 1/2 onion, chopped fine 3 cloves garlic, minced fine 6 large leaves of iceberg lettuce or nappa cabbage
To make the pouring sauce: 1.In a large bowl, dissolve sugar in 1/2 cup warm water, then add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and throw in the fridge until you�re ready to eat. 2.Just before serving, combine 1 teaspoons hot water with dijon mustard and garlic and mix in small bowl. Add to the pouring sauce, 1/2 a teaspoon at time to taste.
To make the stir-fry sauce: 1.Prep the stir fry sauce by mixing soy sauce, brown sugar, and rice vinegar in a small bowl.
To make the chicken stir-fry: 1.Combine oils and add to wok or large frying pan. Heat oil over high heat until it glistens, about one minute. Add chicken and saute until mostly cooked through, about 5 minutes. 2.Turn the heat under the wok down to medium-high. Add another tablespoon of olive oil to the pan, wait one minute, and then add garlic, onions, water chestnuts, mushrooms, and the stir-fry sauce you prepared earlier. Stir-fry everything until the mushrooms have cooked through, about 4 minutes, and remove to a serving dish. 3.Serve stir-fry with iceberg lettuce or nappa cabbage leaf wraps and top with pouring sauce.
Variation: you can do the same thing with ground beef, if you like.
Stir-fry 3 tsp canola oil, divided 1 lb thin center-cut boneless pork chops, trimmed of fat and cut into thin julienne strips 2 cloves garlic, minced 1 Tbsp minced fresh ginger 1 8-oz can sliced water chestnuts, rinsed and coarsely chopped 1 8-oz can sliced bamboo shoots, rinsed and coarsely chopped 8 oz shiitake mushrooms, stemmed, cut into julienne strips 4 scallions, greens only, sliced 1 head iceberg lettuce, leaves separated
1. To prepare sauce: Combine oyster sauce, water, hoisin sauce, vinegar, sherry (or rice wine), cornstarch, brown sugar, soy sauce and sesame oil in a small bowl.
2. To prepare stir-fry: Heat 2 teaspoons canola oil over medium-high heat in a large nonstick skillet or wok. Add pork; cook, stirring constantly, until no longer pink, about 4 minutes. Transfer to a plate. Wipe out the pan.
3. Add remaining 1 teaspoon oil, garlic and ginger; cook, stirring constantly, until fragrant, 30 seconds. Add water chestnuts, bamboo shoots and mushrooms; cook, stirring often, until the mushrooms have softened, about 4 minutes. Return the pork to the pan and add the sauce. Cook, stirring constantly, until a thick glossy sauce has formed, about 1 minute. Serve sprinkled with scallions and wrapped in lettuce leaves.
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