Ingredients for pouring sauce: 1/4 cup sugar 1/2 cup warm water 2 tablespoons gluten free tamari (or regular soy sauce if you’re not concerned about gluten) 2 tablespoons rice wine vinegar 2 tablespoons ketchup 1 tablespoon lemon juice 1/8 teaspoon sesame oil 1 teaspoon hot water 1 tablespoon dijon mustard 2 cloves garlic, minced
Ingredients for stir-fry sauce: 2 tablespoons soy sauce 2 tablespoons brown sugar 1/2 teaspoon rice wine vinegar
Ingredients for chicken stir-fry: 2 tablespoons extra virgin olive oil 2 tablespoons sesame oil 2 boneless skinless chicken breasts, cubed to 1/2″ 1 – 8oz can sliced water chestnuts, minced to the size of corn kernals 1/2 cup mushrooms, minced to the size of corn kernals 1/2 onion, chopped fine 3 cloves garlic, minced fine 6 large leaves of iceberg lettuce or nappa cabbage
To make the pouring sauce: 1.In a large bowl, dissolve sugar in 1/2 cup warm water, then add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and throw in the fridge until you’re ready to eat. 2.Just before serving, combine 1 teaspoons hot water with dijon mustard and garlic and mix in small bowl. Add to the pouring sauce, 1/2 a teaspoon at time to taste.
To make the stir-fry sauce: 1.Prep the stir fry sauce by mixing soy sauce, brown sugar, and rice vinegar in a small bowl.
To make the chicken stir-fry: 1.Combine oils and add to wok or large frying pan. Heat oil over high heat until it glistens, about one minute. Add chicken and saute until mostly cooked through, about 5 minutes. 2.Turn the heat under the wok down to medium-high. Add another tablespoon of olive oil to the pan, wait one minute, and then add garlic, onions, water chestnuts, mushrooms, and the stir-fry sauce you prepared earlier. Stir-fry everything until the mushrooms have cooked through, about 4 minutes, and remove to a serving dish. 3.Serve stir-fry with iceberg lettuce or nappa cabbage leaf wraps and top with pouring sauce.
Variation: you can do the same thing with ground beef, if you like.
Stir-fry 3 tsp canola oil, divided 1 lb thin center-cut boneless pork chops, trimmed of fat and cut into thin julienne strips 2 cloves garlic, minced 1 Tbsp minced fresh ginger 1 8-oz can sliced water chestnuts, rinsed and coarsely chopped 1 8-oz can sliced bamboo shoots, rinsed and coarsely chopped 8 oz shiitake mushrooms, stemmed, cut into julienne strips 4 scallions, greens only, sliced 1 head iceberg lettuce, leaves separated
1. To prepare sauce: Combine oyster sauce, water, hoisin sauce, vinegar, sherry (or rice wine), cornstarch, brown sugar, soy sauce and sesame oil in a small bowl.
2. To prepare stir-fry: Heat 2 teaspoons canola oil over medium-high heat in a large nonstick skillet or wok. Add pork; cook, stirring constantly, until no longer pink, about 4 minutes. Transfer to a plate. Wipe out the pan.
3. Add remaining 1 teaspoon oil, garlic and ginger; cook, stirring constantly, until fragrant, 30 seconds. Add water chestnuts, bamboo shoots and mushrooms; cook, stirring often, until the mushrooms have softened, about 4 minutes. Return the pork to the pan and add the sauce. Cook, stirring constantly, until a thick glossy sauce has formed, about 1 minute. Serve sprinkled with scallions and wrapped in lettuce leaves.
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