Tuesday, February 8, 2011

Cumin-Scented Stir Fry



During the week, there is at least one Asian inspired meal on the table. Whether it's lettuce wraps, pot-stickers or Asian Slaw Salad.  Last night I tried out a new Asian dish. It was speedy to prepare and  took less than 20 minutes to get dinner on the table!  Best of all it was healthy.  If you aren't interested in chopping your veggies, then feel free to pick pre-cut veggies from your local grocery store.

Cumin-Scented Stir Fry
Serves 4-6

1/2 lb. boneless skinless, chicken breast, thinly sliced
1/4 cup reduced-sodium soy sauce, divided
2 teaspoons cornstarch, divided
3 tablespoon medium-dry Sherry or a mixture of rice vinegar and sugar or apple juice
2 tablespoons vegetable oil, divided

2 tablespoons minced peeled ginger, divided2 teaspoon minced garlic
1/2 teaspoon cumin seeds
1/8  teaspoon hot red-pepper flakes, or more to taste
4 celery ribs, sliced diagonally 1/4 inch thick, leaves chopped and reserved separately
2 carrots, peeled and sliced
1/2 c. broccoli florets, steamed or frozen
1/2 white onion

Method:

Slice chicken across the grain about 1/8 inch thick.  Toss chicken with 2 tablespoons soy sauce, 1 teaspoon cornstarch, 1 teaspoon garlic, 1 teaspoon ginger and a pinch of salt.  Allow to marinate while you chop the veggies.

Stir together rice wine, remaining soy sauce, and remaining 1/4 teaspoon cornstarch.
Heat wok over high heat until smoking, then pour 1 tablespoon oil down side and swirl to coat. Add chicken in 1 layer and cook, turning occasionally, until browned, less than 1 minute. Transfer to a bowl.
Add remaining oil to wok, then add ginger, garlic, cumin, and red-pepper flakes and stir-fry 15 seconds. Add celery, onion, broccoli and carrots then stir-fry 3 minutes, then add chicken and juices and stir-fry 3 minutes. Stir rice-wine mixture, then pour into wok and stir-fry until sauce is bubbling, about 2 minutes. Remove from heat and stir in celery leaves.
Serve on a bed or steamed rice or brown rice.



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