Stir fried goodness. Classic flavors, easy to make, deliciousness maximized.
Serves: 4
Time: 45 minutes
| Mise en Place |
| STAPLES |
VEGGIES |
| 1/4 cup |
soy |
4 baby bok choy |
leaves + stems separated, stems sliced |
| 3 tbs |
seasame oil |
1 large |
carrot, in coins |
| 1.5 tbs |
rice wine vinegar |
6 cloves |
garlic, minced fine |
| 2 tbs |
water |
2 inch piece |
ginger, minced fine |
| .5 tbs |
corn starch |
MEAT |
| |
red pepper flake to taste |
1 1/2 lb |
chicken, sliced bite sized |
| |
canola oil |
|
|
| Equipment |
| 7 |
bowls |
| 1 |
wok, hot |
| Directions |
| Step |
Action |
| 1 |
whisk soy, seasame oil, rice wine vinegar, and corn starch together to make sauce base |
| 2 |
toss chicken with 4 tbs of sauce base, let marinate ~30 minutes |
| 3 |
add water to sauce base |
| 4 |
cook chicken in batches in wok, evac and set aside |
| 5 |
cook carrots in wok for a few minutes |
| 6 |
add bok choy stems and cook for a few minutes |
| 7 |
add garlic + ginger and cook for one minute |
| 8 |
add bok choy leaves and let wilt slightly |
| 9 |
add sauce and chicken + juices |
| 10 |
bring to a boil and reduce sauce to desired consistency |
| 11 |
serve over rice |
