There are dozens of variations on this basic theme, and a couple of different approaches for incorporating the cornerstone ingredients of ginger, garlic, and cornstarch. Both the ginger and garlic can be left in thick slices, gently fried for a minute or two in hot oil, and fished out before other ingredients are added, or they can be peeled, finely chopped, and added to the stir-fry with the other ingredients. The cornstarch is combined with soy sauce (or another cool liquid) and used as a marinade, or the mixture may simply be added to the stir-fry near the end so the cornstarch thickens the sauce. Stir-fries require very high heat so that the ingredients will brown quickly without overcooking.
|boneless chicken breasts, beef (a medium-tender cut such as flank steak or sirloin steak), boneless and skinless duck breast, shrimp, or scallops|
|green vegetables such as bok choy, broccoli (domestic or chinese), watercress, chard (weight after trimming)|
|dark soy sauce|
|dry sherry or chinese rice wine|
|Ingredients for Stir-Frying|
|peanut or vegetable oil|
|finely chopped fresh ginger|
|finely chopped garlic|
|chicken stock, seafood or fish stock, or water|
|soy sauce (optional)||to taste||to taste|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.