Stir Fry

If you like measurements and good instruction STOP READING NOW. This is going to be one of those recipes I warned you about. I am not entirely sure that I should even post a stir fry recipe - the whole point is to use up whatever needs to be used in the fridge and supplement that with pantry items. I doubt I can even make the same stir fry twice because the ingredients will always be changing. So this recipe will, I fear, be a bit lacking. I am not going to add measurements as I have absolutely no idea what they are - I did everything to taste adding more of what I like (sriracha, hoison, eel sauce, and coconut milk to name a few). That said, I made this stir fry to use up a bunch of stuff and these are the ingredients - end result was awesome!

• Minced Ginger (either fresh or Ginger People minced or both) to taste
• Sriracha to taste
• Sugar - a few fingerfuls
• Sesame Oil (can sub peanut oil)
• Flour (or cornstarch if that is all you have)
• Hoisin (more than a dab)
• Oyster Sauce (a dab)
• Coconut milk (about a half can
• Lime
• Eel Sauce
• Chicken - tenders work well, cut into pieces as desired but make sure they are all relatively the same size so that they cook evenly
• Broccoli - cut to bite sized pieces
• Carrots - sliced
• Asparagus - cut into one inch pieces
• Green Onion - chopped used for garnish
• White Onion - slivered or diced
• Garlic - minced
• Cilantro - roughly chopped, for garnish
• Rice or Udon Noodles

Marinade:

• Soy sauce (about a fourth of a cup)
• tempura sauce (just a tad)
• eel sauce (to taste - optional)
• honey about a tablespoon
• minced ginger - at least a tablespoon
• rice wine (about a tablespoon)
• hoisin sauce (to taste, probably around a tablespoon)

Mix marinade and then add chicken. Marinate for 30 minutes to an hour (or longer if you prefer) keep about half of the marinade to reuse in the stir-fry sauce.

In the last ten minutes of the marinating time, stream carrots, then broccoli, and asparagus (I do this carrots first for a few minutes since they take the longest to cook, I then add broccoli for a few minutes, then lastly add asparagus until all three veggies are cooked.

In a wok (or large skillet) heat oil then fry chicken (adding a bit of the reserved marinade) until almost done. Remove chicken and add onion, garlic, flour, ginger and stir fry until onions are glassy. Return chicken to pan and add elements to the sauce (sriracha, sugar, coconut milk, hoisin, oyster sauce, lime juice, etc.). Stir in veggies and remove from heat.

Either combine with udon noodles or serve on top of rice (brown or white).

*This can be gluten free if you use rice and have gluten free elements (aka soy sauce and such) on hand.