Ingredients (for four)
IMPORTANT NOTE: You’ll notice that I use olive oil for everything because it is the healthiest oil you can use. While peanut oil is more popular for frying, because of it’s very high smoke point , olive oil is also good for frying – just don’t let the oil go above 375 degrees or it will start to reach it’s smoke point. The smoke point is the point where oil starts to breakdown molecularly and can produce carcinogens – so just be careful with the heat and use a thermometer!
· A wok or large non-stick, bowl-shaped sauté
· A large hand-held spider strainer (or large slotted spoon)
· Various containers for prepped and cooked food
It is very important when stir-frying food to have everything prepped in advance of when you start cooking! So, your first task is to chop and slice everything and separate by category – aromatics fast cooking veggies, slow cooking veggies, etc. Stir-frying is so called because you should be constantly stirring while frying. This is fast and furious cooking at its best with the object being to cook the chicken though while keeping the veggies as near a raw state as possible – every veggie should still have a crunch to it when you have the texture right.
Pre-heat oil in wok to 375 degrees.
Serve over brown rice with baked veggie spring rolls (pictured), your favorite red chili sweet sauce, a bottle of Sake and xiang shou 享受!
Each serving contains: 360 calories with 10g of total fat; 55mg of cholesterol; 250 mg of sodium; 30g of total carbohydrates and 33g of protein.