Chinese Stir-Fry
Recipe: #34422
February 29, 2020
Categories: Chicken, Rice, Chinese, Wok/Stir-Fry, No Eggs, Non-Dairy, Kosher Meat, Chicken Dinner, more
"A recipe from my mother, Constance Wagner. Lean pork cut in thin strips can be used in place of the chicken."
Ingredients
Nutritional
- Serving Size: 1 (448.4 g)
- Calories 402.1
- Total Fat - 10.8 g
- Saturated Fat - 1.9 g
- Cholesterol - 72.3 mg
- Sodium - 2219.7 mg
- Total Carbohydrate - 41.7 g
- Dietary Fiber - 2 g
- Sugars - 2.7 g
- Protein - 33.2 g
- Calcium - 35.6 mg
- Iron - 3.3 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Cut all meat and vegetables beforehand.
Step 2
Mix flour and sugar, then mix in broth and soy sauce SLOWLY, stirring.
Step 3
Then stir over low or medium fire till sauce thickens and is smooth. Set aside.
Step 4
In large skillet heat 1 tablespoon oil (or less) and cook garlic gently.
Step 5
Increase heat and toss in meat strips, cook FAST, stirring, 3 minutes.
Step 6
Add another bit of oil and the vegetables.
Step 7
Stir-fry fast 5 minutes or till vegetables are almost soft but still crisp.
Step 8
Stir in sauce, mix well briefly.
Step 9
Serve at once over rice.
Tips
No special items needed.