VEGETABLE AND CHICKEN STIR FRY
Food & Wine Annual Cookbook 2008
Food & Wine Magazine
Total: 30 min
4 Servings
Ingredients
• ¼ cup canola oil
• 1 medium onion, halved and very thinly sliced
• ½ pound skinless, boneless chicken thighs, cut into thin strips
• 1 tablespoon Asian fish sauce
• 1 small head of broccoli, cut into 1-inch florets
• 1 celery rib, thinly sliced
• 4 ounces snow peas (1½ cups)
• 1 garlic clove, thinly sliced
• 1 tablespoon very finely chopped fresh ginger
• 1 teaspoon sambal oelek or Chinese chile-garlic sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon oyster sauce
• 1 cup mung bean sprouts
• 2 tablespoons shredded basil leaves
• 1 tablespoon fresh lime juice
• Steamed jasmine rice, for serving
Directions
1. Heat a wok until very hot. Add 2 tablespoons of the canola oil, and when it is nearly smoking, add the sliced onion and chicken strips. Stir-fry over high heat until the chicken is lightly browned in spots but not cooked through, about 3 minutes. Add the fish sauce and stir-fry for 10 seconds. Scrape the chicken and onion onto a medium plate and wipe out the wok.
2. Heat the remaining 2 tablespoons of oil in the wok. Add the broccoli, celery, snow peas, garlic and ginger and stir-fry over high heat until crisp-tender, 3 to 4 minutes. Return the chicken and onion to the wok along with any accumulated juices. Add the samba; and hoisin and oyster sauces and stir-fry just until the chicken is cooked through, 3 to 4 minutes longer. Add the bean sprouts, basil and lime juice and toss well. Transfer to a bowl and serve right away, with jasmine rice.
— Pino Maffeo
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