We love stir fry and used to make stir fry ALL the time at 13 Beaver and 70 Florence. Here is to those great times at Clark!
I got this recipe for stir fry’s from Women’s day magazine. Don’t ask me why I received this magazine in the first place. It just started arriving one day. (http://stage.womansday.com/Media/Galleries-slideshows/Stir-Fry-A-Complete-How-To).
1 lb of Protein- Chicken in this case
1 medium sized onion chopped
4 cups of vegetables
2 Tbsp Cornstarch
Oil for cooking (Peanut, Sesame, Canola, etc…)
14 oz can light coconut milk
2 Tbsp brown sugar
1 Tbsp red curry paste
1/4 cup of chopped cilantro or mint
1/4 tsp of salt
Cashews, peanuts, or almonds
Crushed red pepper
Toasted sesame seeds
Cilantro or Mint
Thinly sliced scallions
Rice or noodles.
Red Coconut Curry Sauce:
Whisk a 14 oz can light coconut milk together with 2 Tbsp brown sugar, 1 Tbsp red curry paste (modify based on your taste), 1/4 cup of chopped cilantro or mint, and 1/4 tsp of salt. I used both cilantro and dried mint. Whisk until blended.
Take about 1 Lb of chicken (or another protein) and put in a zip lock bag with 2 Tbsp cornstarch and shake to coat. Add some salt and pepper for additional taste if you want.
Add chicken to a skillet and stir-fry over medium-high heat for about 3-5 minutes until cooked through. Remove to a plate.
Add 2 tsp of oil to skillet. Add the onion to the skillet and cook until translucent. Add the four cups of vegetables and stir-fry for another 3-5 minutes until crisp-tender.
Add sauce to skillet and bring to simmer. Add the chicken; simmer 1 to 2 minutes until sauce thickens and coats the mixture. You can add a little extra cornstarch to thicken the sauce.
Serve with rice or noodles and top with one of the finishing touches.