A great big thank you to Monica from our Facebook community for sharing one of her favorite stir fry recipes from Kitchen Monkey! As with any stir-fry, veggies and protein can be easily swapped, and Monica has a wonderful tip of adding orange juice for more flavor.
* if you can’t find mirin, a sweet rice vinegar used for all sorts of Japanese dishes, you can substitute 2 Tbsps. of rice vinegar and add a little more sugar or honey. It will be good, but not quite the same.
1) Combine the first 6 ingredients in a bowl and whisk until sugar is well blended. Add to a large ziploc bag along with the strips of meat, and marinate in the frigo for at least an hour.
2) I can be very particular, so you don’t necessarily have to do step 2. Taking out the chicken, I first pour the marinade back into the original bowl, and set the meat on a plate. Then, with a pair of tongs I baptize each little chicken piece in the marinade to wash from it the sins of its youth. I’m kidding, these are heathen chicken pieces: the little quick dunk is to get the pieces of ginger and garlic off so that they don’t cook too quickly and burn before the chicken is done.
3)After all the vegetables have been chopped I am ready to stir-fry. The wok goes on high heat, 2 Tbsp of veggie oil and 1 Tbsp sesame oil go in, followed by the chicken. Stir! Stir quickly and with great determination lest your little heathen chicken strips burn. Stir-frying the chicken in two batches is a good idea. Set them aside when they are done.
4) Cook the vegetables in batches. I do the leeks and the nappa at the same time, then set aside with the chicken, then stir-fry the mushrooms and the snowpeas at the same time. DO NOT overcook. You want the vegetables to still have some of their raw crunchiness, even after step 5.
5) Once those are done, combine everything together in the wok and add the marinade. Stir long enough to coat everything in the marinade and to cook the garlic and ginger. Serve with steamed rice.