I am sure many of the foodies would agree with me that stir fry recipes are one of the most appealing delicacies on earth! It is nothing new but it never feels monotonous when I take my wok and think of cooking a stir fry dish. And trust me – stir frying opens up ample scope of experimenting with recipes and come up with something very new with even minimal effort. It is all about your idea of taste and aroma of the ingredients that you use in stir fry… and of course the timing. The recipe I am going to share today is a very common one but varies widely across locations. I have cooked it in my own style as usual to come up with something different that what you get in other blogs and restaurants. It just took 15-20 minutes to cook this dish including the preparation and it is an ultimate appetizer and accompaniment with a peg of single malt or scotch on a chilled rainy evening. Here you go!
Take 200 gm of chicken boneless leg meat cut into small pieces. Clean it, dry with paper towel and keep aside. Heat up 5 tbsp of refined oil (yes, it is a bit oily) in a wok. Add the chicken and stir fry until more than 50% cooked. Now add 1.5 tsp of cooking rice wine followed by 1 tbsp of minced garlic. Stir fry for a minute until the garlic turns slightly brownish. Then add 1 tbsp of chopped green chilli and quick stir fry. Now add 1.5 tbsp of common stir fry sauce available in market (sometimes they call it ‘All in One’ stir fry sauce). Stir fry and toss to mix well and add salt to taste. After another quick stir, finish with around 1 tsp of white rice vinegar followed by 1 tsp of sugar. Give it a final stir and toss. Dish out and serve hot immediately.
Note: What is All in One stir fry sauce? There is no rigid rule on what sauce one should use for stir frying. You can always break all the trends set by the ones who did it before you did. However, many of the sauce makers do produce a sauce typically naming ‘All in One Stir Fry’ sauce and that adds a typical aromatic flavor to the dish. The recipe of this sauce also varies to some extent from brand to brand but the very basics like soy sauce, rice vinegar, fish sauce, ginger, garlic etc. are kept almost constant. The one I used is packaged and branded by Sing Cheung. Its main ingredients are water, oyster mushroom, sugar, salt, malt extract, soy bean, monosodium glutamate, cornflour and hydrolysed vegetable protein along with some emulsifying and stabilising agents and acidity regulator. You can even prepare this sauce at home and keep stored in a jar for using multiple times as and when you need. Preparing it at home actually would allow you to further customize the ingredients as per our wish; specially if you want to avoid certain synthetic ingredients which come with the packaged products. Stay tuned for a full fledged recipe of a typical stir fry sauce @ WoK ToSsEd PaSsIoN.