Stir-fry: when fried remains healthy. Awesome dish!
Stir-fry is not a separate dish, but the principle of cooking. It is unique in that the ingredients, after roasting, not only remain juicy, but also retain most of the beneficial substances. Stir-fried in a wok pan with continuous stirring, they acquire a ruddy crust. Time for this takes a minimum, and the result exceeds all expectations.
For cooking you will need:
- 500 g chicken fillet;
- 150 g of champignons;
- Half onion;
- 1 fork of broccoli;
- 1 pod of red pepper;
- 3-4 cloves of garlic;
- 2 tbsp dry white wine and soy sauce;
- 10 g of green onions;
- 3 tsp. ginger;
- 2 tsp. corn starch;
- 1 tbsp. brown sugar;
- Sunflower oil - to taste.
Combine soy sauce with wine, sugar and starch. We mix and let stand until complete dissolution.
Cut the chicken fillet into strips across the fibers or in cubes.
We sort broccoli into inflorescences and boil for 2-3 minutes.
Thinly chop the mushrooms. Prepare spices: chop onions, garlic and rub ginger. We cut the peppers into rings.
We heat the oil in a frying pan wok (an alternative may be a deep frying pan with wide sides). Roast the garlic and ginger for 20-30 seconds and then quickly remove them. As a result of such actions, the oil was saturated with a special aroma.
Fry the fillet pieces on high heat, stirring continuously. To chicken roasted evenly, it is better to do it in small portions. We take out almost ready brownish pieces from butter.
We send onions and mushrooms to the pan, literally in 3-4 minutes we add broccoli, in a few more minutes we return the chicken to the pan. Fill all with sauce, add chopped peppers and continue to cook until the sauce thickens. Then immediately remove the dish from the heat, sprinkle with green onions and serve to the table. It can be used not only as a separate dish, but also as an additive to rice.
Sesame will add spicy flavor to the finished dish.If desired, you can add it in the cooking process.
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