Stir-frying is a great style of cooking that I love. it allows you to be creative with all of your ingredients, and the best of it all, is fairly quick to make. Here’s a simple and easy dish packed with flavor that took me 10 minutes to put together.
- 1 lb of London broil, slice 2 -inch-wide long strips
- 1/4 cup of carrots, cut .5 inch thick on the bias
- 1/4 cup of celery, cut .5 inch thick on the bias
- 1/4 Asparagus, cut 1 inch thick on the bias
- 1/4 cup of chopped onion (any one will do)
- 1 tsp of sugar
- 4 tbs of canola or vegetable oil
- 4 tbs of soy sauce
- 1 tsp of fresh ginger (powder works just as well)
- 2 cloves of garlic finely chopped
- 1 tsp of cornstarch
- 1 tbs of Chinese rice wine
- 1/4 Cup of veggie stock
In a larger bowl, whisk together the oil, soy sauce, cornstarch, garlic, wine, ginger and sugar, add the meat and mix well and set aside. In a medium size wok or frying pan heat 2 tbs of oil to high heat and add the veggies (carrots,celery, onions and asparagus) stir constantly for about 2 minutes or till veggies get tender-crisp. Remove from the pan and set aside. Add another 2 tbs of oil to the wok , add the meat and cook at high heat, stirring constantly, adding the veggie stock one bit at time to prevent the meat from sticking to the pan, cook the meat for about 2-3 minutes, then add the veggies back in the wok and cook together for 1-2 minutes, serve the stir-fry over white rice or any noodle of your preference. HAPPY COOKIN’!
