Asian Stir-Fry (Episode #3)

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Our Asian stir-fry sucked. But if you guys actually do what we didn’t and FOLLOW THE RECIPE, then it should be a lot better.

Lauren always says “season to taste.” I say “season to recipe”…and don’t put 50 times the recommended amount of soy sauce in your dish.

So here is Lauren’s recipe. Use with caution.

Start by mixing together:
2 Tbs. soy sauce
2/3 cups water
1/2 Tbs. powdered ginger
1 large clove garlic, minced
1/2 ts. sesame oil
1/2 Tbs. sugar
1/2 Tbs. + 1/2 ts. apple cider vinegar
1 Tbs. sherry or rice wine (ideally, but marsala works)

Whisk in 1.5 Tbs. cornstarch. Whisk again before adding the stir fry sauce
to the pan o’ veggies.

Drink as much sake as you can handle.

After that:
Saute veggies in oil (peanut oil is a great little touch if you have it…but it would kill Jon, so avoid if you have your own Jon). Good Asian options are: onion, broccoli, cauliflower, carrots,snow/snap peas, and waterchestnuts (if you’re the kind of freak who eats that shit).

Add stir fry sauce and cooked noodles and stir as sauce thickens. Be careful not to heat the sauce too intensely, or it will break. Eat.

Makes 3-4 servings…or 2 if you can put it away like Brian.                              


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