Description
Stir fries are always a great way to use some veggies from the CSA! This is just a template for any veggie or protein you happen to have on hand.
Ingredients
- 1/4 cup low-sodium soy sauce
- 1/4 cup rice wine vinegar
- 3 tablespoons sesame oil
- 1 tablespoon brown sugar
- 2 teaspoons chili garlic sauce (optional, add more or less to suit your taste)
- 1.5 pounds boneless chicken thighs, cut into bite-sized pieces
- 2 tablespoons grated gingerroot (divided)
- 2 teaspoons cornstarch
- 4 cloves garlic, finely minced
- 4 tablespoons peanut oil
- small white onion, sliced (about one cup)
- 2 carrots, sliced on the diagonal
- 8 ounces white mushrooms, washed and sliced
- 1 pound baby bok choy (about 3 heads)
- 1/2 cup peanuts
Instructions
- Prepare the vegetables.
- In a medium sized bowl, whisk together soy sauce, vinegar, sesame oil, sugar, and chili garlic sauce. Set aside.
- Heat a large, 12-inch skillet or wok over high heat. Add 1 tablespoon peanut oil and the chicken. Cook, stirring occasionally, until meat is cooked through, about 5 minutes. Transfer chicken to a bowl,
- Add onion to skillet and stir fry until it begins to soften. Add mushrooms and allow them to brown, without disturbing them, for at least five minutes, then stir them with the onion.
- Add the carrot and bok choy stems and stir occasionally, until they begin to soften. You may want to cover them with a lid for a few minutes to allow them to steam a bit.
- Add the bok choy greens and stir.
- Create a space in the middle of the stir fried vegetables. Add the garlic and 1 tablespoon of the ginger and stir fry for about 2 minutes or until fragrant.
- Add the pre-cooked chicken and the sauce, and stir until all is coated with the sauce. Allow the mixture to come to a simmer and cook until the sauce thickens a bit,
- Serve over white or brown rice.