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)

Then:
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).

Finally:
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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