Basic Stir Fry Marinade By Penzeys Recipes

BASIC STIR FRY MARINADE BY PENZEYS

Steps:

• Whisk ingredients together to coat 1lb of thinly cut sliced meat, chicken or seafood.
• Cover and refrigerate until flavor penetrates the meat. At least an hour.
• Stir-Fry with four cups assorted raw vegetables, chopped.

EASY STIR-FRY SAUCE

Steps:

• Whisk the soy sauce, vinegar, sesame oil, garlic, ginger, sugar and red pepper flakes if using in a medium bowl until combined. Store in an airtight container in the refrigerator for up to 5 days.

BASIC STIR FRY SAUCE

Steps:

• Combine all ingredients except cornstarch in a small bowl or a 2 to 4 cup liquid measuring cup.
• Place the cornstarch in a separate small bowl, and whisk in the mixture from step 1.
• Just before mixing in to vegetables and/or meat, whisk the mixture one more time.
• Add about 2/3 of the way through stir frying.
• Enjoy!

MARINATED BEEF STIR-FRY

Steps:

• In a large resealable plastic bag, combine the wine, 4 tablespoons oil, chili powder, garlic, cumin, salt, ginger and pepper; add beef. Seal bag and turn to coat; refrigerate for at least 12 hours. , In a large skillet or wok, stir-fry the onion, zucchini, carrot and peppers in remaining oil for 4-5 minutes or until crisp-tender. Remove and keep warm. , Drain and discard marinade. Stir-fry beef for 5-6 minutes or until no longer pink; drain. Return vegetables to the pan; stir-fry for 2-3 minutes or until heated through.

EASY STIR-FRY SAUCE

Steps:

• Place chicken broth, soy sauce, hoisin, water, cornstarch, 2 tablespoons plus 1 teaspoon brown sugar, olive oil, rice vinegar, sesame oil, ginger paste, garlic, white pepper, five-spice powder, and Sriracha into a small mixing bowl. Using a whisk, mix ingredients until they are fully incorporated.

CHICKEN AND BROCCOLI STIR FRY WITH OYSTER SAUCE

Steps:

• Heat 1 teaspoon of peanut oil in a large frying pan over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender.
• Add the ginger and garlic to the pan and cook for 1 minute more.
• Remove the vegetables from the pan; place them on a plate and cover.
• Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.
• Season the chicken pieces with salt and pepper and add them to the pan in a single layer. Cook for 4 minutes on each side until browned and cooked through.
• Meanwhile, in a bowl whisk together the oyster sauce, chicken broth, sugar, sesame oil and soy sauce. In a small bowl mix the cornflour with a tablespoon of cold water.
• Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
• Pour the oyster sauce mixture over the chicken and vegetables; cook for 1 minute. Add the cornflour liquid and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
• Serve immediately, with rice or noodles.