I haven't really made an official stir fry in such a long time, and I figured that last Friday was the perfect night to make the stir fry that had been waiting on my list for so long. By the way- the list of recipes that I want to cook is probably about 3 weeks worth of food. I am never going to catch up, even if I eat five thousand calories a day... sigh. Anyway, so I went with this quickie dish that night, and it surpassed my expectations by quite a bit. There was that lovely hint of honey (alliteration!), along with the usual soy sauce. I wouldn't say that the flavour was very complex or involved by any means- in fact, it was a rather simple recipe as far as stir frys go. But there was certainly enough flavour to make it taste really really really good. And I mean really good. I still hold my firm belief that corn starch is one of the most amazing substances that I have ever used in the kitchen, because of the amount of intensity it can add to a dish. Amazing stuff! You should try it some time... All in all, I would certainly make this dish again (if I every get a chance to make something again), and I was very satisfied with this filling and colourful stir fry.
Honey "Chicken" Stir FryAdapted from Tigers and Strawberries
Serves 2
2 tbsp honey
2 tbsp mirin2 tbsp soy sauce plus extra
Juice of 1 lemon
1 tbsp corn starch
2 large carrots, cut on the diagonal
1 clove garlic, minced
1 tbsp grated fresh ginger
1 medium head broccoli, cut into florets
1 small red bell pepper, chopped
1/3 lb snap peas, trimmed
4 green onions, chopped
2 cups vegetarian chicken1/4 cup cilantro leaves, chopped
Cooked rice, to serveMix together the honey though corn starch in a small bowl. Set aside.
Heat a wok coated with nonstick spray over medium high heat. Add a bit of water with the carrots. After a minute add the broccoli, garlic, and ginger, and stir fry for another 2 minutes. Add the bell pepper and snap peas, and stir fry for another 2 minutes. Add in the remaining ingredients except rice and heat through for another minute or so. Serve over cooked rice with extra soy sauce.
your blog looks great! what kind of "chicken" did you use? have you use agave nectar at all as a replacement for honey?
ReplyDeleteThanks so much, anymylove! The asian market that I shop at has a brand called Veri Soy that makes a really cute vegetarian chicken ;). I think it's made from yuba sheets, but you could really use any chicken flavoured thing with a chewy texture. Or fried tofu is always a good ol' standby! As for agave, yes I have used it before, but it's kind of pricey and I had honey on hand. I usually alternate between the two, for variety.
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