Chicken stir fry

It seems everyone in my family has their own version of stir fry.  Some use leftovers, some use fresh foods only.  Some use different spices.  My stir fry is a light stir fry of fresh vegetables and thinly sliced pork or chicken, with fish sauce and ginger to flavor it.

Here is what it is and what I do…

Ginger Stir Fry
Serves 4

1 lb. chicken or pork, cut in strips and then bite sized pieces about an inch or two long.  Pan fry in a large fry pan in a bit of sesame oil or canola oil.

Add:

2 medium or 1 large carrot, sliced thinly on an angle,
2 medium stalks celery, slice thinly on an angle,
1 medium onion, cut into 8 wedges

Cook in the fry pan until the onion is sauteed.  Add:

2 Tbsp. fish sauce
1 tsp. ground ginger

Cook till carrots are almost done.  Stir and add:

1 c. broccoli florets
1 sweet pepper (could be green, yellow, red or a combo) cut in long thin slices from top to bottom of pepper

Cook until broccoli is steamed, about 5 minutes.

Serve over a bed of rice.  In our case we use brown basmati rice, but it could be any kind of rice.  We have soy sauce at the table to add if desired.  Some people like soy sauce more than others here. 🙂

 

 

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