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!) |