Green and Orange Stir Fry
In an attempt to branch out from my normal Asian fare, I bought some Hoisin sauce. This sauce can be bought at the grocery store in the Asian food section, and while it isn’t a part of my “Average Pantry” it is an ingredient that is easy to find and a departure from soy sauce, teryaki, and other sauces that are common staples to those of us who aren’t stir fry experts. While this isn’t a new favorite, it was a yummy dish that all of us (even Cee) enjoyed.
Green and Orange Stir-Fry (the name is for the colors, not flavors)
Meat
- 1 lb chicken or stir fry cut flank steak (I used chicken)
- 2 Tbs soy sauce
- 3 garlic cloves, minced fine
- 1/2 tsp powdered ginger
Sauce
- 1/3 c. Hoisin sauce
- 1/3 c. water
- 1 Tbs. corn starch
Stir Fry
- 2 small heads of broccoli, cut to bite sized pieces
- 2 c. shoe-string carrots
- 2 celery stalks, cut down the center, then chopped
- 1 small zucchini, cubed
- 2 Tbs water
Mix meat ingredients together in a bowl and refrigerate until ready to cook (an hour or more). Prepare sauce and set aside. Cook meat until browned in a med-high skillet then remove to a clean dish. Add vegetables to hot pan, sauteing for about 3 minutes. Add 2 tbs water to veggies, cover and simmer until tender (stirring if needed). Add meat to veggies, coat with sauce and continue to cook until warmed through and the meat/veggies are cooked as much as desired.
Serve over rice or Asian noodles.
Kim’s notes: As long as you stick to the theme of green and orange, you can really use any veggies that you want. I used what I had on hand, but some green or orange peppers might add a nice touch too if you like them.
You also may have noticed a sneaker veggie in the pictures. After preparing the rice, I ripped up several handfuls of baby spinach and stirred them into the rice. They wilted down perfectly, then took on the flavor of the sauce – a great idea for hesitant spinach eaters.
