Next time I plan to reverse the steps and stir fry the veggies first. I also had difficulty with the "batter" falling off and clumping in the pan. The egg/cornstarch mixture won't work if it's not stir-fried as stir-fry was intended. I think the only problem with this recipe is that it tells you to cook the shrimp over med-high heat. I just thought I'd add my two cents worth. This may be old news to many of you, or it may be irrelevant to this recipe. The only problem is that the flour/crumbs made the oil really messy, so you need to clean the pan before you add the other ingredients. The result came out with a lovely crunch and was as flavorful as whatever seasonings were used. In that prep, I seasoned/dry rubbed the cubed protein ingredient, dipped in the cornstarch/egg, then rolled in seasoned flour or flour/crumbs. I used to make a sweet and sour pork recipe that had a similar egg/cornstarch batter. So easy to make, which makes it even better! I also added mushrooms but would follow suggestions of other reviewers to add onions, pea pods, etc. Very good and lots of flavor.my husband loved it so much he was picking from the pan at the end of the meal. Use teriyaki Lite and I added red pepper and scallions Dropping out the shrimp, then adding an onion and thickening with kuzu made a fabulous vegetarian meal served over bifun (rice noodles). PS: I added a new section ‘MEAL IDEAS’ below the recipe card.Shrimps' texture and is exceptionally delicious prepared that way. It takes less than 5 minutes on the stove and is perfect for a mid-week dinner. The amount of sauce is just enough to coat each piece of the stir fried ingredients to give flavour and a shiny texture.Ĭhicken Stir Fry with Celery, Carrot and Cashew is so fast to cook. The sauce is a mixture of water, chicken stock powder, sake, soy sauce, salt and cornflour/corn starch. Just like any other Chinese stir fry, the sauce ingredients are mixed first so that you can pour the sauce at the end when chicken and vegetables are stir fried. Simply stir fry the chicken, then the vegetables, then add the sauce. I use only 200g/0.4lb of chicken for 2 servings but it is quite filling and certainly served as a main dish in my collections. Carrots and cashews add sweetness and a crunchy texture respectively to the dish. Because each piece of chicken is coated in a thick sauce, you will find the chicken breast is not as dry as it usually is.Ĭelery leaves are strongly flavoured but stir frying them makes the flavour somewhat milder. Instead of the chicken thigh fillets that I use, you can use chicken breast. The chicken is cut into 5cm/2” long strips and the vegetables are diagonally sliced to about the same length as the chicken. There are only 4 ingredients stir fried in this dish – chicken, celery, carrots, and roasted cashew nuts. It turned out that the Chicken Stir Fry with Celery was delicious, and with so many vegetables in it I felt like I was eating a healthy dish. Celery was one of them and I had to come up with a recipe to consume a large amount of it. In my post Mixed Vegetable Salad Dressing, I bitterly complained about how many vegetables my children left with me when they went off overseas. I made this dish more than 2 months ago when I had excess celery sticks. But even if no garlic is added to the dish, it still gives you a hint of the Chinese-style dish and it certainly looks exactly like a Chinese dish. In some cases, they completely omit garlic, like today’s recipe Chicken Stir Fry with Celery, Carrot and Cashew. So, it is quite understandable that many Chinese-style dishes in Japanese cuisine use far less garlic than the original version. Traditional Japanese dishes do not use garlic to give flavour to the dish. Carrots and cashew nuts add the colour and extra flavour to the dish. You can use a large amount of celery in this recipe. This Chicken Stir Fry recipe was no doubt originated from China but modified to suit to Japanese palate – no garlic.
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