Wednesday, January 9, 2008

Chinese Five-Spice Stir Fry

Last night was definitely back to "normal" around our house. Inspiration started with the purchase of The Spice House's wonderful 5-spice blend and not having used it. Couldn't tell you how much of anything went into the sauce, but it was damn good. The napa cabbages at the store were HUGE, so I resorted to buying a bag of "stir fry" veggies that were conveniently placed next to these mammoth things. I think it's a scam.

Chinese Five-Spice Stir Fry
1 tbsp olive oil
1/2 medium white onion, sliced
2 cloves garlic, crushed
1 lb chicken breast, cut into 1" strips
1 baby bok choy, diced
1 bag "stir fry" veggies
8 oz baby bella mushrooms, sliced
bean sprouts (about a handful)

Heat a pan over medium-high heat. Add olive oil and coat the pan. Add onions and garlic, stirring occasionally until lightly browned. Add in chicken, stirring occasionally until cooked thru. Add in the bok choy and stir fry veggies and cover. Let cook, stirring occasionally, for 5 minutes. Add bean sprouts, cover again and sautee another 5 minutes. In a separate pan, sautee up mushrooms and add to stir fry. Add sauce (see below) and simmer, stirring occasionally, until heated through.

Stirfry Sauce
soy sauce
rice wine vinegar
lemon juice (just a dash)
hot chili sauce
chinese 5-spice
crushed red pepper flakes

Mix ingredients together to taste. I made about a cup of sauce, all told.

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