CookTeaser

When I get recipe weary, just about every few weeks, I turn to an Asian stir fry to help get me back on track. The prepping of the many ingredients, the act of chopping, dicing, cutting and preparing the many ingredients for the marinade bring me back my to the reality of cooking. And generally the result is taste-savory. You might say that we run an occasional stir fry Asian kitchen.

INGREDIENTS

Marinade Sauce

1/4 C Hoisin Sauce
4 TB of Soy Sauce
2 tsp of Rice Vinegar
2 TB of Water
1/2 tsp chili sauce, or to taste

4 to 6 Mushrooms (preferably Shiitake)
1 lb of Boneless Chicken Breasts, into bite-sized slices
1 Red Bell Pepper
4 Scallions (green onions, spring onions), green parts only
2 TB of Peanut Oil for stir-frying, or as needed
1 tsp of Garlic (minced)
1 TB of fresh Ginger (minced)
1/2 tsp of Sesame oil, or to taste
Sesame Seeds

METHOD

1. Cut off the Mushroom stems & thinly slice. Cut the Red Pepper and thinly slice. Wash the Scallions & cut on the diagonal into 1-inch pieces. Set aside.

2. Prepare the Marinade/Sauce. Combine the Hoisin Sauce, Soy Sauce, Rice Vinegar, Water & Chili Sauce. Marinate the Chicken in half of the mixture for 15 minutes. Reserve the other half for the wok sauce.

3. Heat the wok & add 2 TB of the Oil. When
the oil is hot, add the Garlic. Stir-fry briefly until aromatic (10–15 seconds). Add the Chicken. Stir-fry until it is no longer pink & is nearly cooked through.

4. Add the Mushroom slices, Red Pepper slices & Scallions. Stir-fry for 2 minutes, until softened. Push the Chicken & Vegetables up to the sides of the wok. Add the reserved Sauce and bring to a boil. Cook for 2–3 minutes to heat through. Remove from the heat & stir in the Sesame Oil. Sprinkle with Sesame Seeds. Serve hot.