It appears I’m on a stir-fry binge since this post follows on the tail of my Szechwan Chicken with Walnuts .
Stir-frying is a really great dinner option for several reasons.
Whatever protein you are using, be it beef, chicken, pork or seafood you will use less than if serving the same single protein as a main entree, making it already much more economical. Or you can eliminate the protein, and go vegetarian!
Secondly, it allows you to use up whatever vegetables or nuts, etc you have at hand, or leftover in the fridge or pantry, even if only a small amount.
If you’ve cooked Asian foods in the past you already may have some of the staples with which to make a stir-fry sauce, such as soy sauce, rice wine vinegar, oyster sauce, sesame oil. And who doesn’t have garlic?
And if you have to buy any of the above you will have it for the next time cause they will last a long time.
Stir-frying allows you to prep most of the ingredients earlier so when it comes to making dinner it takes much less time than most dinners to prepare.
Other than rice (white or brown) or noodles you don’t need any other accompaniments so in some ways it is a one pot wok meal!
And if you are like my husband and me we never tire of a delicious, healthy stir-fry dinner!
Beef with Vegetables in Oyster Sauce (adapted from Beef with Snow Peas, Tai Eng, cooking instructor from a Chinese cooking class my sister took long ago)
1 pound flank steak, sliced across the grain
2 tablespoons soy sauce (can use low sodium, if preferred)
2 tablespoons oyster sauce (always shake before pouring)
1 tablespoon rice wine (such as Mirin)
1 tablespoon corn starch
1 teaspoon toasted sesame oil
1 teaspoon sugar
4 slices ginger root (small thin pieces) (fresh ginger can be wrapped well and stored in the freezer-it may soften, but no problem)
4 tablespoons cooking oil (peanut, canola, or vegetable)
2 to 3 cloves garlic, crushed
½ teaspoon salt
1 can whole water chestnuts, rinsed and drained (sliced, if you want)
assorted fresh vegetables (I love the addition of sugar snaps, but didn’t have any)
(I used onions, red peppers, bok choy, broccoli, and carrots, but there are lots of options, such as sugar snaps, snow peas, mushrooms, etc). You can use as much or as little variety or combination as you want.
1. Cut the beef across the grain into thin ¼-inch slices about 2 inches long. Slice a little thicker if you like rare beef.
2. Mix the sliced beef with the soy sauce, oyster sauce, rice wine, cornstarch, sesame oil and sugar. Set aside or cover and refrigerate if cooking it later. If refrigerated, allow to get to room temperature before cooking.
3. Prep the vegetables, cutting into bitesize pieces and setting aside or chilling covered or in baggies in fridge for later. Drain, and rinse water chestnuts and set aside as well.
4. When ready to cook, put 2 tablespoons oil in a hot large skillet or wok. Add the salt and vegetables, turning constantly several minutes until turning brighter color, but not overcooked. (They will cook a bit more later with the beef). Remove to a platter and set aside.
I took the above photo before I decided to add some carrots because my husband loves carrots in his stir-fry. Aren’t I nice?
5. In the same skillet or wok, add the remaining 2 tablespoons oil, ginger root, and garlic, saute until the ginger and garlic begin to turn golden. Stir in the beef mixture and turn constantly until beef is almost cooked. Return vegetables to the pan and mix thoroughly with the beef till all is coated.
6. Serve hot with cooked white or brown rice.
