I was going to wait to post this until I had tried a dish with each of the sauces, but since it has already been two weeks, it's not going to happen soon. So you're on your own with the other sauces- but they look pretty good to me.
DIRECTIONS
1. Heat 1 Tablespoon oil in skillet.
2. Put 2 Tablespoons cornstarch and 1 pound meat in baggie, shake to
coat.
3. Add meat to skillet and stir fry over med-high heat 3-5 minutes.
Remove to plate.
4. Add 2 teaspoons oil to skillet. Add 4 cups of vegetables. Stir
fry 3-5 minutes until crisp-tender.
5. Add sauce to skillet, bring to simmer. Add meat back in. Simmer 1-
2 minutes until sauce thickens and coats.
6. Serve with choice of side and garnish.
BASICS
Meats/Proteins: tofu cubes, shrimp, chicken in 3/4" cubes, steak in
1/4" strips, pork tenderloin halved and 1/4" sliced
Vegetables: broccoli spears, cauliflower spears, mushrooms, shelled
edamame, 1/2" pepper strips, thin sliced carrots, 1 1/2" spears
asparagus, snow peas, 1/2" onion wedges
Sides: jasmine rice, brown rice, buckwheat noodles, rice noodles
Garnishes: cashews, peanuts, almonds, toasted sesame seeds, crushed red
pepper, thinly sliced scallions, cilantro, mint
SAUCES
THAI-COCONUT
14 ounce can coconut milk
2 Tbsp brown sugar
1 Tbsp green curry
1/4 cup chopped cilantro
1/4 tsp salt
SWEET & SOUR
1/2 cup apricot jam
1/4 cup ketchup
2 Tbsp cider vinegar
1 tsp minced garlic
PEANUT
1 cup water
1/3 cup creamy peanut butter
2 Tbsp soy sauce
2 tsp minced garlic
1/4 tsp crushed red pepper
GINGER-SOY
1/2 cup orange juice
1/4 cup soy sauce
2 Tbsp honey
2 Tbsp water
1 Tbsp grated ginger
1 Tbsp minced scallion
2 tsp cornstarch
1 tsp sesame oil
2 comments:
I am so excited to try this. I will feel so sous chef not having every step/ingredient writtten out!
Cousin A, you have my plate! Did you get the green ones, too for mix n' match? Because that would be a BIG coincidence.
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