SIMPLE STIR FRY
serves 3
The starting
point for this stir-fry was a recipe for "Spicy Garlicky Tofu and
Broccoli" in my favorite Asian cookbook, Jaden Hair's Steamy Kitchen's Healthy Asian Favorites. I had picked up some beautiful snap peas at Mariano's on a
drive home from Chicago, and wanted to do a simple stir-fry with what I had in
the house. Turned out that
meant a half-pound of ground turkey to go with the snap peas. So, what I cooked doesn't have either
tofu or broccoli in it, but the basic outline of the recipe served me
well. Obviously, feel free to
substitute other ingredients!
2 t. cooking oil
3 cloves garlic,
finely minced
2 t. grated or
finely minced ginger
1/2-lb ground
turkey
several handfuls
of snap peas*
3 T. stir-fry sauce or oyster-flavored
sauce (I used House of Tsang bottled sauce, found at my grocery store)
1-1/2 T. water
1 T. white
balsamic vinegar
Sriracha sauce
to taste
basmati or other rice
1. Put
the rice on to cook.
2. Chop
the garlic and ginger.
3. Mix
together the stir-fry sauce, water, white balsamic, and Sriracha sauce.
4. When
the rice is about 5-7 minutes from being done, heat the oil in a wok or large
sauté pan. Add the garlic and
ginger and stir-fry about 1 minute.
Add the ground turkey, and sauté until meat is no longer pink.
5. Add
the sauce mixture to the pan and stir into the meat mixture. Add the snap peas and stir-fry for a
minute or two, until the peas are cooked but still crispy. That's it!
*If
you are using a vegetable that needs more than 1-2 minutes to cook, you'll want
to pre-cook it part-way before assembling the stir-fry. For broccoli, for example, Jaden Hair
puts it a head of broccoli in 1 cup of boiling water for 2 minutes, cooking until
crisp tender, and then drains and puts it aside until the last step of the
stir-fry.
