Chinese Stir-Fry

I have been making a lot of Chinese flavored stir-fries and I just want to make one using ground meat. It was intended to extend the meat flavors into a vegetable filled dish. I have been making my stir fries with diced meat, and I think using it like this will make it appear meatier.

The basics are the same. I should have added more vegetables to my dish but it was intended to be paired with another vegetable main, but wasn’t able to do so. But the principles are the same, maybe just add more stock/water/salt to the end dish if you want this to be mostly vegetables.

Bowl of goodness

I used chicken in my dish because it is generally leaner (let’s go lean body!). I also cooked it in broth instead of oil because I didn’t want to add any more oil in this dish. So that meat got cooked, along with some oyster sauce in the broth. So the meat was already flavored upon cooking. I set this aside, and started sautéing the vegetables using some spray oil. I first cooked the ginger, then once it was lightly fried/dry, I added the rest.  I used sliced sweet potato and sliced onions, and also added more broth. Essentially, I was using broth as my oil replacement in this dish. Once the vegetables were mostly cooked, I added back the chicken, and adjusted the seasoning. I let this simmer all together, then added the diced tofu.

I do not actually like the sticky sauce found in Chinese cuisine usually. I find the addition of the cornstarch unimportant unless you do like that sticky sauce I usually like my sauce loose. You may add some cornstarch diluted in water/stock to make it thicker. About a tablespoon worth. Then you will have that classic Chinese dish feel. I, on the other hand, like it like this.

Up close

Chinese Stir-Fry Recipe

100 grams of ground meat
½ cup of sliced vegetable of your choice (or about 2 cups, it will be fine)
broth, as much needed
½ cup sliced silken tofu
2 to 3 tablespoons of grated ginger
3 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons sugar
1 tablespoon of cornstarch dissolved in water, if using
a few tablespoons of oil, if using

Cook the ground meat in oil (if using lean meats, if ground pork or beef, omit oil). You may also opt to cook in broth instead. Add a little oyster sauce to make it flavorful. Once it is fully cooked, remove the meat from the pan leaving the oil, drain off some of the oil if using pork or beef. Add in the ginger, followed by the vegetables and saute in the oil (or add broth and “saute” in the broth). Once halfway cooked, add in the meat. Taste and season with oyster sauce, fish sauce, soy sauce and sugar to taste. Simmer for a few minutes to blend all the flavors together, then add the tofu. If you want the sauce to be thicker/syrupy, add a tablespoon of diluted cornstarch and wait for it to thicken.


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