A steamy scene. Stir. Fry. Discuss.
It sautes the chicken in a blend of vegetable oil and sesame seed oil.
Throws in some fresh onions, bell peppers, ginger root, and allows to saute a bit. Stir occasionally.
That is steam rising off the iron skillet, not crappy focus (this time)
Annnnd, the dish
I am happy to report that it was (urp!) deelish.
In case you were wondering:
Mr. Dave’s stir-fry — I do not claim copyright to this, cuz it’s kind of open to whatever.
Your basic ingredients:
• Chicken or other fine protein source
• Bell peppers
• Snow peas
• Fresh ginger root
• Seasonings: Here’s where you can really add to your particular, ummm, idiom: Ginger, black pepper, garlic, turmeric, cumin, coriander, cardimom (!), curry, all those exotic herbs and spices you never understood. Avoid cinnamon. Personal bias, I admit. Throw in some Szechuan spices if you like heat.
• Sesame seed oil. Secret weapon. Damn, is that stuff good! A few shakes will do (assuming you have the dripper in bottle cap). A little goes a long way.
• Rice, cooked according to package directions (or if you’re illiterate, 2 cups water per cup of dry rice, bring water to a boil, add rice, turn down heat, simmer for 20-25 minutes, fluff with a fork). Oh, wait, you’re illiterate? Nevermind.
Optional: Bean sprouts, water chestnuts, broccoli, asparagus, grapes (really!), mushrooms (if you must, ick), hot peppers, cat liver (ha-ha! Just kidding. Really), any other crap you can think of. (Try Italian sausage, even. Not bad! Chorizo, anyone?Call it MexAsian stir-fry)
Prep time: Eh, 30 minutes or so, although you want to marinate the meat for 2 hours or more. If you’re gonna bother marinating.
DIRECTIONS, if you really need them:
• Marinate chicken (beef, pork, etc., also work, with different soakings) in Italian dressing. Lots of other marinade choices. Chop into bite-size pieces. Marinating is optional if you’re in a hurry or especially hungry I GOTTA EAT RIGHT NOW DAMMIT!
• Chop onions, peppers, etc., into bite-size pieces (rinse before, of course)
• Slice off three or four slivers of fresh ginger root
• Rinse snow peas, any other veggies. Cuz, you know, salmonella. And the boogers of all the fingertips that touched those things before you did. Eeew.
• Turn on stovetop heat. Very important step.
• Have pots and pans on heat. Also very important.
• Water in rice pot (or, if you’re really fancy, rice steamer)
• Oil in skillet. This is not the time to trot out the evoo —olive oil has a very low smoke level. Get yer basic vegetable oil, corn oil, peanut oil (allergy alert!), whatever, and for an excellent Asian accent, throw in a little sesame seed oil. A little goes a long way.
• About 10-15 minutes into rice cooking, throw chicken/meat on fire (ahem, skillet). Saute/fry for 5 minutes or so.
• Add peppers, other water-dense veggies. Stir-fry for about a minute
• Add onions. Fresh garlic? Do it now. Stir-fry
• With about 5 minutes left, throw in snow peas, grapes, any other items that will cook quickly or wilt with too much heat — say, spinach or bok choi. Throw in spices and seasonings.
• Stir rice and stir-fry one last time, let sit for about 5 minutes, serve with soy sauce and your favorite condiments saved from your last takeout/delivery from your favorite neighborhood Chinese restaurant or sushi joint.
Mmm, mmm, deelish.
Oh, you probably don’t want to eat the ginger root chunks.