Tag Archives: stir fry

China

Yesterday was a fun day. Nate volunteered to teach history to Callie for the first time. 🙂 That was a hoot to listen in on!

She is starting a unit on China for the next couple weeks. We had to pull out the chopsticks & fortune cookies, & of course had stir fry & rice for dinner, so used the celadon chopstick holders from Korea & Callie dressed in her finest silk.

Next week, we get to pull out the calligraphy set. She is so psyched! I’ll post her attempts next week.


That’s It!!

After years of making stir fry, I finally found the ingredient that’s been missing. It’s probably one everybody else already knows, but I am excited to find it, so had to share. I stumbled upon it while making a gingerbread cake (Mom’s fall & winter fave, served warm with a dollop of cool whip for topping) for a family get-together the other night. The back of the molasses bottle had a suggested use for stir-fry.

We love our rice & chicken around here; have it once a week. When we lived in Korea, a girlfriend shared with me the “Korean secret” to sweet & sour from scratch, so that’s how I’ve done it every since. (Recipe found at the end of the post if you’re interested). But with the schezuan stir fry, I never felt confident enough out on my own. I have been buying the Green Giant bag with the sauce packet included, thrown in an extra bag of veggies to make it stretch, & spiced it up a bit with garlic, ginger, soy sauce, & brown sugar. I never figured out how they got that base sauce though. DUH!! MOLASSES! It’s dark, thick, & is what makes brown sugar brown – why didn’t I ever try that before? (In case you’ve never done this before, a fun trick to do with the kids is to “make” your own brown sugar by stirring in a little bit of molasses into a bowl of white sugar. The kids think it’s great, it’s fresh, soft, & makes do when you run out of brown sugar for those chocolate chip cookies.) Just keep in mind, it takes a little bit of molasses & a whole lot of stirring!)

So, now that we have the perfected recipe for our family, I share with you. It may not be right for your clan, but my group licked their platters clean tonight:) And I will never buy another bag of Green Giant overpriced stir-fry veggies again. Warning: I cook off the cuff. I never write down amounts, just go by taste. Sorry.

Schezuan Stir Fry Sauce

1/4 to 1/3 cup molasses, somewhere in there
about 2 Tbl. ginger
good shot of garlic salt (1/2 tsp?)
about 2 Tbl. soy sauce
2 or 3 Tbl. brown sugar (I like it sweeter than some might)

Throw these ingredients into the frying pan after browning up some chicken pieces & stir. Add two bags of your favorite variety of frozen stir-fry veggies. When the veggies are cooked, toss in about 1/4 cup of peanuts, stir, & serve over rice.

If you don’t have a good sweet & sour sauce recipe & have been buying it by the bottle, here’s a great one…

Sweet & Sour Sauce

1/3 cup cornstarch
1 cup water
2 Tbl. white sugar
2 Tbl. vinegar
a dash of red & yellow food coloring (otherwise it looks like someone had major sinus problems in your kitchen – NOT good!)

This is great to add to a skillet of browned chicken chunks along with: carrots, pineapple, green & red peppers, & onion. (Again, serve over rice.)