Hong Kong Stir Fry

The stir fry method is a culinary tradition in Far East cuisine and embodies all that is simple and savory. Western diners have taken to stir fry in a big way in recent years as it is versatile, inexpensive and healthy. Here's my simple recipe for what I call Hong Kong Stir Fry that serves 2-to-4:


Ingredients

- chicken breast or pork filets (450-600g)
- Coffee mushrooms (100g)
- Sweet bell peppers (three, each being red, yellow and green)
- Zucchini (one)
- Onion (2-3 small, or one large)
- Garlic (two good cloves)
- Parched white sesame seeds (2 tablespoons)
- Sesame oil (1 teaspoon)
- Olive oil (2 tablespoons)
- Fresh ginger root (3-4 razor thin shavings)
- Chili pepper (1 teaspoon)
- Dry thyme (1 teaspoon)
- Orange juice or pineapple juice (1/2 cup)
- Soy sauce (1 tablespoon, or taste)
- Curry powder (1 teaspoon)
- Sea salt
- Ground pepper


Recipe

Slice fresh chicken breasts "butterfly style" until the desired thickness of each slice is approximately 1 cm. Then cut the breast filets into lamellas and place in separate bowl. Add a few drops of olive oil and sprinkle them with thyme. Remove to the fridge and remember to clean all surfaces before proceeding.

Cut onions in halves and slice each half into thin lamellas or slivers. For an easy technique on slicing, click here. Also dice the garlic into paper thin slices and set aside. In a very hot sauce pan (a wok is recommended), add olive and sesame oil along with the onions and ginger. When the onions begin to sweat, add the garlic as this will cook (and burn) faster.

While the onions sweat, slice and dice the sweet peppers into thin lamellas as well as the zucchini and mushrooms. Set aside as they will be added after the chicken (or pork).

When the onions begin to sweat, add the fresh chicken (or pork) and mix in to ensure proper cooking coverage. Let fry on medium-heat for 4-5 minutes or until each chicken (or pork) lamella is sufficiently seared.

Now add the seasoning (salt, a few grinds of fresh peppercorn, chili, curry powder and soy sauce). Mix the ingredients well in the pan. Now we can incorporate zucchini and mushrooms. Continue cooking on medium heat for 4-5 minutes. Then add peppers and orange (pineapple) juice.

Once the vegetables are all sufficiently sweating, turn heat lower and prepare rice (or thai noodles) separately. The stir fry contents are best served in a deep dish where the cooked rice or noodles can serve as a bed on top of which the other contents are piled on. 

Sprinkle with sesame seeds and bon appétit!