This is a savory, delicious and versatile asian stir fry dish. It’s so easy and much healthier to make your own Chinese food at home! For the vegetables, use whatever you have at home or your favorites – broccoli, string beans, peppers, zucchini, celery, canned sliced chestnuts, and baby corn all work really well here. I recommend chopping broccoli into bite sized florets; cut string beans and baby corn into halves or thirds; and slice zucchini, peppers, and celery.
- 2-3 cups vegetables, chopped or sliced into bite size pieces (see note above)
- 3 tbsp oil
- Pinch of salt
- 1 lb chicken breast or beef (I use oyster steak), cut into strips
- 1/2 cup soy sauce
- 8 tsps sesame oil
- 4 tbsp honey
- 1.5″ piece of fresh ginger, grated
- 4 garlic cloves, minced
- 3 tbsp corn starch
- 3 tbsp water
- 1 red spicy pepper, diced or a pinch of red pepper flakes (optional)
- Sesame seeds for garnish
Heat oil in a large sauté pan or wok. Cook the vegetables with a pinch of salt until softened. In the meantime, mix together the soy sauce, sesame oil, honey, ginger, and garlic. When vegetables are cooked, remove from pan. Add the chicken or beef strips and sauté until cooked through. Add the sauce and bring to a simmer. Mix together the corn starch and water and add to the pan along with the vegetables and red pepper or flakes if using. Cook, simmering, until sauce has thickened, about 2-3 minutes. Garnish with sesame seeds and serve over rice.