This week, we got zucchini and carrots in our box. I wanted to use up some other bits of vegetables we had in the refrigerator, so I decided to make a stir fry. I found this recipe from allrecipes.com, and adapted it to my needs. One could probably use a lot of different vegetable combinations with this sauce.
- 1 tablespoon corn starch
- 1½ tablespoons brown sugar
- ⅛ teaspoon crushed red pepper flakes
- ½ teaspoon ground ginger
- ¼ cup light corn syrup
- ¼ cup low sodium soy sauce
- 1 tablespoon rice wine
- ½ tablespoon sesame oil
- ½ tablespoon white wine vinegar
- 2 teaspoons minced garlic
- 3 tablespoons vegetable oil
- 1¼ pound boneless, skinless chicken breast, sliced thinly
- 2 cups carrots, sliced thinly on the diagonal
- 3 cups zucchini, sliced thinly on the diagonal (larger zucchini should be cut in half)
- 3 ounces shiitake mushrooms, coarsely chopped
- ½ cup bell pepper, thinly sliced
- ½ cup broccoli florets
- ¼ cup chicken broth (optional)
- 3 cups cooked rice
- Combine corn starch, brown sugar, crushed red pepper, and ground ginger in a small saucepan. Add corn syrup, soy sauce, rice wine, sesame oil, vinegar and garlic; stir well.
- Cook sauce over medium heat until it boils, stirring occasionally. Allow to boil about 3 minutes, stirring constantly. Mixture should thicken to the consistency of syrup.
- Heat 1 tablespoon oil in wok or frying pan over medium high heat. Add chicken breast and stir fry until cooked through. Remove chicken from pan.
- Add remaining 2 tablespoons of oil to pan. Add vegetables and stir fry until tender crisp. (If the vegetables start sticking, add a few tablespoons of chicken broth.)
- Return chicken to the pan and mix well. Pour sauce over and continue to stir fry, until heated through.
- Serve over rice.
Feel free to experiment with different vegetable combinations. What do you do with leftover vegetables?