레시피 정보
This recipe pairs well with a bed of rice.
재료
Stir-Fry
Every time
1-2 lbs meat cut into small pieces or thin strips (see notes)
2-3 bell peppers cut into similar size pieces as the meat
1 white onion, chopped
3+ cloves garlic, minced
Peanut Oil
Sesame Oil
Salt
Pepper
Sometimes (I always use at least one of these but it’s rarely all)
Sugar snap peas (could probably do snow peas or green beans too)
Carrots (peeled and cut into thin slices)
Broccoli, chopped
Water chestnuts, sliced
Cabbage, chopped
Green onions, sliced
Ginger, slicedI
Sauce
Soy Sauce
Seasoned Rice Vinegar
Corn starch (optional–add if you like thicker sauce)
Brown sugar (optional–I don’t usually add it but if you like it sweeter, add some)
Sriracha (optional)
준비
Instructions:
If serving with rice, get the rice cooker started first/early.
Prep all the ingredients (chop, slice, etc.).
Heat oil in wok on medium-high.
Add meat and cook for 3ish minutes, stirring frequently.
Add garlic, onions, broccoli, and carrots, then cook for 2ish minutes stirring frequently.
Add remaining ingredients and continue stirring.
Generously add soy sauce and rice vinegar. More soy sauce for saltier/more umami, more vinegar for more tang. Stir to coat all ingredients.
(Optional) If you used peanut oil for cooking, you can add sesame oil now for flavor.
(Optional) Add brown sugar, sriracha and continue to stir.
(Optional) Add cornstarch to thicken sauce.
Remove from heat when tender.
Serve over rice.
Notes:
Whatever meat is chosen should be cut into small pieces or thin strips so as to cook/sear quickly. I prefer pork chop, but also enjoy chicken breast and flank steak–but any meat cut appropriately should work. Tofu is actually quite good too, it soaks up the sauce real well.
I like to do one green bell pepper since they have the most different taste, then any colors for the remaining bell pepper(s).
Peanut oil is not required, but it has a much higher smoke point than sesame oil. If you cook with sesame oil only, you may need to cook at lower heat for longer.