me, 2.0: jose nazario
beauty and the street
the basic recipe is as follows:
coat the chicken in the cornstarch and soy sauce for a few minutes.
- 2 chicken breasts, sliced into thin pieces (see tip, below)
- 3 tbsp soy sauce
- 1 tbsp cornstarch
heat the oil in your wok, add the garlic and jalapeno, sesame oil, and the chicken. cook
the chicken until it's cooked throgh, stirring often to ensure even
cooking. add 1/4 cup sherry to the pan.
- 2 tbsp peanut oil
- a jalapeno pepper, chopped
- 4 cloves garlic, smashed and chopped
- 1 tbsp sesame oil
- 1/4 cup dry sherry
add the vegetables to the wok and continue to cook until the onion and peppers
begin to soften.
- 1 red bell pepper, matchstick slices
- 1 green bell pepper, matchstick slices
- 1/2 large white onion, chopped
add the green onions and the baby bok choy, cook until they start to soften.
toss in the cilantro, cook for another few minutes.
- 2 bunches of green onions, chopped
- 1 baby bok choy, chopped
- 1 fistful of fresh cilantro (dried wont do)
mix the above well (make sure it's cold to dissolve the corn starch) and
add it to the wok. heat until it begins to boil.
- 1/3 cup chicken broth
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tbsp corn starch
you're done. serve it with some steamed white rice ...
ok, so you want your chicken, pork, and beef in stiry fries to be very, very
tender and almost pro-like? don't cube it based on the outsdie edge of the
piece of meat. instead, slice it diagonally across the meat, into variously
sized pieces. not paper thin, but somewhat thin. this will cooke faster,
and wind up more tender than you get with just cubing a piece of meat. the
problem appears to be the outside of the meat which has had a chance to
harden and stiffen. this doesn't go well for having a tender piece of
chicken, beef, or pork. instead, make the interior of the meat the major
Last modified: Monday, Oct 10, 2005 @ 11:15am
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