Tuesday, February 16, 2010

Sweet 'n' Sour Stir Fry

This year I received a gift subscription to Woman's Day Magazine and it has already proved useful!  This month's issue had a page with a basic stir fry method and three variations which (I decided) could be mix and matched.

I chose to make ours with tofu as the protein, sugar snap peas, red pepper, and scallions, for the vegetables, and sweet 'n' sour for the sauce.  I really liked the tangy sauce and I got to use some of Joe's mom's apricot preserves to make it!

If you wanted to try this using exactly the combinations they suggested, rather than mixing and matching, I listed them in order, so the first protein goes with the first vegetable, which goes with the first sauce, etc.

"Stir-Fry It" 
adapted from Women's Day Magazine, Feb 17, 2010 issue
Serves 4

Protein choices:
  • 1 pound boneless sirloin steak, cut into thin strips
  • 1 pound boneless chicken thighs, cut into 3/4 inch chunks
  • 14 ounces extra-firm tofu, cut into 1 inch pieces
Vegetable choices:
  • 1 red pepper cut into 1/2 inch strips, 8 ounces sugar snap peas
  • 2 peppers cut into bite size chunks, 4 scallions cut into 1 inch pieces
  • 3 cups small broccoli florets, 1 cup presliced mushrooms, 1 cup shredded carrots
Sauce choices:
  • Sesame: 1/3 cup stir fry sauce, 1/3 cup orange juice, 2 teaspoons sesame oil
  • Sweet 'n' sour: 1/2 cup apricot preserves, 1/4 cup bottled barbecue sauce, 2 tablespoons cider vinegar, 1 can (8 ounces) pineapple tidbits or chunks, drained
  • Thai: 1 can (14 ounces) coconut milk, 2 tablespoons brown sugar, 1 tablespoon red curry paste
Stir-Fry Method:

Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium-high heat.  Using a large bowl or a large plastic ziplock bag, combine your protein with 2 tablespoons of cornstarch and mix thoroughly to coat.

Add protein to skillet, stir fry for 3-5 minutes or until browned and cooked-through.  Remove to a plate and set aside.

Add another 2 teaspoons of oil to the skillet.  When heated add the vegetables and stir-fry for 3-5 minutes or until they are crisp-tender.

Add the sauce to the vegetables in the skillet and stir to coat evenly while the sauce comes to a simmer.  Add the protein back to the skillet, stir to combine.

Serve over rice.  Yummy toppings could include things like toasted peanuts, sesame and/or flax seed, and cilantro.

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