Corey and I went over to our friends’ place the other night for a much needed night out. Josh and Heather just recently moved downtown so we have been getting together twice a week (once at our place, once at theirs) for dinner and drinks. They are both phenomenal cooks but Josh has a special talent for Asian dishes since he lived there for several years growing up. Josh (we call him J-moy) was kind enough to “dish” his recipe with us! (FYI: This served 5 very hungry people)
- 2 packages of Chicken breast sliced in thin strips (we used 5 breasts)
- ½ cup sliced or diced yellow onion
- ¼ cup sliced green onion/scallion on the bias (diagonal)
- ½ -1 cup of sliced celery on the bias
- ¼ cup sliced mushrooms – we used baby Portobello (crimini)
- ¼-1/2 cup cashews or peanuts – whatever you have
- 1 tablespoon (3 large cloves) of garlic (grated on the micro plane)
- 1 tablespoon of ginger (grated on the micro plane)
- ¼ cup soy sauce (low sodium)
- 2 tablespoons of rice wine vinegar (mirin)
- 1 tablespoon hoisin sauce (can substitute 1 tablespoon brown sugar)
- ½ tablespoon sesame oil
- Siracha to taste – we used about a half of tablespoon.
“Velveting” meat – A common Asian cooking technique that tenderized the meat.
- 3 tablespoons baking soda
- 2 tablespoons flour (or 1 tablespoon cornstarch – I didn’t have it)
- enough mirin to make a batter consistency, probably around 4-5 tablespoons
- 1 tablespoon of low sodium soy sauce – I usually don’t include this but thought I’d try and flavor the meat a little
- Splash of beer ended up in this too (Optional)
1. Take all of the sliced meat and marinate in the “velveting” solution for 15-20 minutes. Changes the texture of the meat and gives it that authentic Chinese food texture. (I know what’s up, I’ve lived in Hong Kong and have traveled all over Asia)
- 1 tablespoon cornstarch (can substitute two tablespoons flour)
- 2 or 3 tablespoons water
1. Have all of the veggies chopped!
2. Take soy sauce, garlic, ginger, mirin, hoisin, sesame oil and ¾ of the scallions and put it in a bowl and wisk it up! – don’t forget to taste it! Feel free to make adjustments to taste – should be a loose sauce.
3. Get a Wok (preferable, especially with this large of portion) or LARGE skillet. Coat the pan with a small amount of oil and get it really hot (not smoking) watch for small ripples – we used vegetable oil (shouldn’t take but a couple of minutes). A good test to see if the oil is hot enough is to just take a small piece of chicken and drop it in. If it sizzles, add a little bit at a time. You want don’t want to dump it all in at one time though for two reasons. One, a lot of anything cold and especially wet, thrown in some hot oil is a good way to get some oil splattered all over that hot shirt of yours, and could potentially start a fire – BAD NEWS. Second, if you dumped it all in, you would make the temperature of the pan drop dramatically and instead of getting a sear on the meat, you would steam it…gross.
6. Add the celery. Cook a few more minutes.