Chicken Stir-Fry. I'm pretty sure that it was one of the first "multi-step" meals I learned to make on my own. Sure, I had helped with other far more complicated meals, but (if my memory is serving me correctly) this was the first dinner I cooked by myself and served. I remember it being very salty, probably a little too much soy sauce and not enough chicken. But as the years have gone by, my stir-fry has changed and developed, mostly by trial and error.
Things I've learned:
- I've learned that seasoning and cooking raw chicken is best.
- I've learned that if you are going to use packaged, pre-cooked chicken that it shouldn't be the kind that has Mexican seasoning on it; yes, you can really taste the Mexican seasoning and that doesn't go well with soy sauce.
- I've learned that ginger should be minced, once you've taken a big bite of ginger, you'll never do it again.
- Arrow root is amazing!
- Pretty much anything goes...as long as you like it!
While browsing for new things to try, I stumbled across this recipe. I had never thought to add arrow root to my stir-fry before, probably because I'd never heard of it before. So, I googled it. It's used mostly in Asian dishes to thicken the sauce without adding any additional flavoring. It's incredible. Seriously, go buy arrow root.
This recipe was a little bit too sweet for my taste, next time I make it (and there will be a next time) I'll go a lighter on the sugar.
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