Getting dinner on the table for your whole family doesn’t have to take hours. Stir fry is all about preparation, once you’ve got your ingredients ready to go, dinner will be on the table in a flash.
But first we must discuss The Wok. You need to own one. Now. When I set out to travel with Flashdance this year I knew I’d only have room to bring one pan with me, and I chose wisely. A well-seasoned wok is non stick, big enough for braising, and slick enough for frying breakfast eggs. I make popcorn in it, soup, veggies, noodles, meats, everything. It is the ultimate one-pot wonder. A wok gets hot quickly and if you keep it in good shape (i.e. oiled and shiny), you can get crisp skin on any thing, from fish to fowl.
Don’t buy these absurd “non-stick” woks. They’re coated in teflon, rendering them off limits to metal utensils. Buy a steel wok, season it yourself, and your patience will be rewarded.
2-3 inches Ginger, minced (~2 tbs. minced)
3 tablespoons Brown Rice Vinegar
1/2 cup Tamari
1/4 cup Toasted Sesame Oil
¼ cup Honey
1 tablespoons Chili Paste (or your favorite hot sauce)
1/2 teaspoon Ground Black Pepper
1 pound Chicken Thighs
1 pound Napa Cabbage, sliced thinly
4 servings Rice Noodles
1/2 Red Onion, thinly sliced
¼ cup Corn Starch
4-6 tablespoons Sunflower Oil
-Whisk all ingredients for sauce together in a small bowl, set aside.
-Slice chicken thighs into small pieces, toss with sliced red onion and corn starch. Set aside.
-Cook rice noodles as per instructions, set aside.
-Heat wok to medium high, add Spectrum Asian Stir Fry Oil.
-Add chicken/onion mixture to wok, stir fry until golden brown. Remove from wok and set aside.
-Add cabbage to wok, cook until just wilted and reduced by half.
-Add noodles and chicken back into work with cabbage, stir to combine.
-Add sauce, stir to combine.
-Cook until everything is heated through.
-Remove wok from heat and serve dinner.