Here is the recipe for the stir-fry that I made a couple days ago.
Turns out, making a stir-fry from scratch requires cool stuff such as corn flour and soy sauce, which, of course, are amenities that I do not have.
Therefore, the stirfry was made with Sun-Bird stir fry mix, which is essentially a powder of corn-starch, sugar, and dehydrated garlic.
Here is the recipe of my little endeavor.
What you need:
* 1 pouch of chicken ( ask the butcher to clean and cut the chicken in pieces suitable for 'salan')
* Bit of oil
* Chow Mien Noodles (one fistful)
* Water (couple glasses)
* Seasoning (one pouch)
* Salt and pepper (a pinch)
* Oriental Style Frozen Vegetables (half bag)
What to do:
Two things are going to be happening at once here. Turn heat on and heat one pot and one skillet at the same time.
In the pot, add about 1-1.5 cups of water and the frozen vegetables and cook on high until most of the water is boiled off (the veggies should still be slightly uncooked; this is normal).
At the same time, in the pan, heat a teaspoon of oil. Add the chicken and cook for 5-7 minutes until it turns brown. By this time, the vegetables should be done ('done' meaning that the water is boiled off, not that they are cooked).
Add the veggies, one cup of water and the seasoning (packet) to the skillet and cook for about 10 minutes on low-medium heat, until the water boils off. Meanwhile, use the pot that was being used for the veggies, and add 3 cups of water and the noodles and cook on high heat until noodles are tender (about 10-12 minutes).
By the time the meat/veggies are done, the noodles should be almost done. Thus, this gives the meat sauce time to cool down and thicken, while the noodles are finishing their cooking stage.
Mix the noodles and sauce, add salt, and enjoy!
Oh, and this diagram might be useful.
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