The only stir-fry recipe you'll ever need -- ignore the other post!

Wednesday, January 23, 2013 – 69 views

— by alicia

This was taught to me by my first mother-in-law, a 5 foot tall Cantonese woman who was an amazing cook. It's a classic stir-fry recipe you can revise each time. I advise using a wok.

Cantonese Home Style Stir-Fry

1 cup meat (chicken, pork or beef), chopped into small pieces/ 2 cups cauliflower, cut into florets/ 3 cloves garlic, crushed/ 1/3 cup soup stock or water/ 3 tablespoons oyster sauce/ 1 tablespoon soy sauce/ Juice from half a lemon/ Cornstarch, about 1 tbsp mixed in a bit of water/ Sesame oil

Make sure all the ingredients are out because there's no time to chop when a stir-fry's on!

Mix the stock or water, oyster sauce, soy sauce and lemon juice in a bowl.

Coat the wok in vegetable oil and put on the stove, with heat up high, say 8 out of 10. Throw in the meat and stir-fry until the surfaces are white. Drain and submerge the meat in the stock mix.

Pour more oil if needed. Stir-fry the garlic for a few seconds, then throw in the cauliflower. Stir-fry for about 5 minutes until the cauliflower softens.

If you're using chicken, toss in the chicken and the stock mix into the wok, cover and steam for 5-10 minutes or until the chicken is thoroughly cooked. If you're using pork or beef sliced into thin strips, just add the liquid and reserve the meat for the end, otherwise it overcooks.

Once the cauliflower is tender and the meat cooked, add cornstarch to thicken the sauce; stir. Turn off the stove and drizzle some sesame oil on top. Serve with rice.


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