Thai Stir Fry By , Use this Thai Stir Fry Sauce to turn any dish into a Thai recipe Ingredients: - 10 ounces raw spinach or mustard greens, other veggies as needed - 3-4 tablespoons vegetable oil - 5-6 cloves fresh garlic - 1 cup water - 2 tablespoons oyster sauce - 4 tablespoons Asian fish sauce
Cranberry Chicken and String Beans
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Another non-Thai dish and my first stir fry where I let the chicken & vegetables sit for two minutes in the wok to get scorched a little.  That method adds so much flavor! The soy/cornstarch marinade coats the chicken so that moisture does not escape and dry out the chicken, even if it is white meat. Ingredients: For the sauce: 1 cup canned jellied cranberry sauce (about ½ a can) ¼ cup orange juice 1 teaspoon sesame oil 2 tablespoons low sodium soy sauce For the chicken: 1 tablespoon low sodium soy sauce 1 tablespoon cornstarch 1 pound chicken breast, sliced into bite sized pieces For the string beans or other veggies: 1 pound string beans, washed and cut into 1” pieces For finishing: ½ inch peeled ginger, chopped fine 3-5 garlic cloves, peeled and chopped fine Whisk together all the sauce ingredients, breaking up the jellied cranberry sauce and reserve.  You can leave the cranberry a little bit lumpy since the wok heat will break it down. Combine the marinade ingredients then toss in the chicken to coat and set aside. Heat a bit of oil in a wok on high heat and add the chicken. Scorched the chicken by letting it rest without being disturbed for 1-2 minutes.  Stir and let rest again for a total of about 5 minutes until it is cooked through.  Set aside. Heat a bit more oil in that high heat wok and cook the string beans the same way, letting them blacken a little.  Set aside in the same bowl as the chicken. Add a bit more oil in the wok and stir in the garlic & ginger until fragrant, then add in the sauce. Cook the sauce through for a minute or two then add the chicken/veggies, toss to coat and serve with rice.
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