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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Jon's Stir Fry Recipe

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This recipe for Jon's Stir Fry is from The Hegvik Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4-5 tbs. peanut oil
5 cleaned chicken breasts
1 small onion
5 large peeled carrots
5 washed celery stalks
2 green bell peppers
1 red sweet bell pepper
1 yellow sweet bell pepper
1 small head cauliflower
1 small head broccoli
40-50 pea pods
3 small zucchini squash
Salt
Fresh ground pepper
Fresh ground ginger
Nuts – cashews or almonds work best
Bean or alfalfa sprouts
Stir-fry or teriyaki sauce

Directions:
Directions:
Since everything cooks quickly in a wok and it is important to add ingredients quickly, the chicken, and all vegetables should be cut into bite-sized pieces before you start cooking. Delays caused by cutting while you go tend to cause over-cooking of the vegetables in the wok making them mushy

Once everything is cut up and sitting in bowls next to the stove, heat peanut oil in wok until hot. It is important to use peanut oil rather than olive, corn, or canola as it has the highest temperature tolerance of any of the vegetable oils. Other oils will scorch and have a smoky taste.

Add cut-up chicken with a bit of salt (to taste) and the onion, finely minced and let brown well. After the chicken is brown add the vegetables in order of cooking time. Vegetables should be added about 4 to 5 minutes apart depending on how hot you can get your wok. The order I have found to work the best is:
1. Carrots and celery
2. Cauliflower & Broccoli
3. Pea Pods
4. Zucchini
5. Bell Peppers

“Fluff” the mixture after adding each vegetable by pushing a spatula along the side of the wok to the bottom center and lifting. Turn the mixture 8 to 10 times after each vegetable. This will ensure an even and constant heat for the mixture. The carrots stay firm and the peppers get cooked. Add ginger and pepper to taste. Serve after everything is heated, but still firm.

Serve with rice, Chinese noodles, soy sauce, and, of course, fortune cookies. (I generally have everyone start with chopsticks until frustration forces them to a fork!)

Number Of Servings:
Number Of Servings:
5-6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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