I like my stir fries to be about 2/3 veggie to 1/3 meat, but you can use whatever ratio you prefer. I used asparagus and mushrooms here but you can use whatever veggies you like: green beans, bok choy, broccoli, peppers, etc.
For the stirfry:
- 2 tbsps of peanut oil
- 1/2 a large yellow onion, sliced
- 2 bunches of asparagus, ends snapped and cut on the bias
- 1 lb of white mushrooms, ends trimmed, quartered
- 2 cloves of garlic, minced
- one 2-inch piece of ginger, peeled and grated
- 1-1.5 lbs of lean beef (whatever you like for stir-fry) sliced into thin strips and seasoned with salt and WHITE pepper (you can use shrimp or chicken or lamb, too)
For the sweet and sour sauce (adapted from the January issue of Everyday Food):
Whisk together in a small bowl and set aside
- 1/4 cup each: white vinegar, low-sodium soy sauce, cane sugar
- 1 tbsp corn starch
- 1 tsp chili-garlic-black bean sauce (Lee Kum Kee brand)
- a dash of WHITE pepper
Cooked white or brown rice for serving.
Heat peanut oil a wok or large frying pan over medium-high heat until it starts smoking. Add the onion, asparagus and mushroom and stir fry for about 3 minutes, until asparagus is tender-crisp. Add the garlic and ginger, fry for a minute more (no longer) and remove veggies to a large bowl. Add meat to the pan and fry until browned, about 4 minutes for beef. Add the veggies back in. Whisk the sauce and add to the pan stirring constantly until sauce is thickened, about 3 minutes. Remove from heat. Serve over white or brown rice. Serves 4.