Sesame Ginger Stir Fry: Solution for #Saddesklunch:
Back to the office and come what may seems to be the attitude of many employers. And so it is. One of the things I disliked about office life was spending onerous amouts of cash for mediocre food at the office canteen, or pay for an overpriced soup or sandwich. It adds up quickly. Meal prep can feel like a chore, but lunch breaks should be held sacred. And this recipe always made me feel happy to have made the effort.
This recipe is made for two servings, this can be doubled if you like. Because of the ginger, sesame and white pepper, the flavors keep well even when you re-heat. I kept this one on regular rotation when I was working my best cubicle life. Enjoy!
Ingredients
Stir-Fry Sauce
One Tablespoon sesame oil
One Tablespoon dark soy sauce
One Tablespoon sweet soy sauce
One Tablespoon Rice Wine Vinegar
pinch of red pepper flakes (optional)
Stir-Fry Base
200 grams / 1 Cup cubed pork, chicken, beef or shrimp raw
300 grams/ 3 Cups of raw mixed chopped vegetables (these work well, use what you like/have on hand: carrots, onions, bell peppers, broccoli, cauliflower, japanese eggplant, mushrooms, scallions)
Marinade for meat
1 Tablespoon ground ginger
1 Tablespoon sesame oil
1/2 teaspoon white pepper
pinch of white sugar
pinch of salt
one teaspoon flour or tempura flour
Instructions
Start with the meat: Marinade the cubes in the freshly ground ginger, sesame oil, white pepper, sugar, and salt. Ideally leave in the fridge overnight, but at least an hour. You will taste the difference. When you are just about ready to start cooking, I start my rice cooker so everything is done at just about the same time.
Make the sauce: add the sesame oil, dark soy sauce, sweet soy sauce, rice wine vinegar, tempura flourand a pinch of red pepper flakes(optional) in a bowl and set aside.
Next start with a wok or large frying pan. On medium high heat, add the vegetable or peanut oil and the meat. Sear until cooked (this will depend on if you are using chicken, pork or beef but around 4-6 minutes) and then remove from the pan. In the same pan add the vegetables and a splash of water (like 3-4 tablespoons) and cover for 3-4 minutes to poach. Uncover and let the vegetables continue cooking for about 2-4 minutes. This will depend on the mix you use, if you use eggplant or mushrooms it takes just a bit longer than say only bell peppers and broccoli. I like my vegetables on the crisp side so for me less is more.
Add the meat and the sauce and mix. Let the sauce bubble and turn off the heat. Serve with rice and enjoy!