Protein: Strips of Chicken, Chunks of Firm Tofu, Cashews
1 cup strong Veggie Broth
For Japanese:
4 Tablespoons Soy or Tamari Sauce
2 Tablespoons Brown Rice Vinegar
1 Tablespoon Mirin or Sake
1 teaspoon Toasted Sesame Oil
2 Tablespoons Orange Juice
Instructions
Chop your choice of Veg and keep them separate on a cutting board
Prepare the protein by stir frying in a glaze of hot oil until browned and chicken is cooked, set aside
Make the sauce of your choice
For Thai: blitz the Garlic, Ginger, Lemongrass, Lime Leaves, Basil, Sugar, Cilantro and Chili (if using) in a food processor until fine, adding a bit of Veg Broth if needed to make a paste
For Japanese: mix Broth, Soy, Vinegar, Mirin, Sesame Oil and Orange Juice and shake well
For Thai: heat a glaze of neutral oil in the wok until hot and stir fry the spice paste a few minutes
For Japanese: heat a glaze of Sesame Oil and stir fry the Garlic and Ginger a few minutes
Add the hard veggies and stir fry a few minutes, then adding the softer veggies, stir fry a few more minutes and then add the protein, bamboo shoots and water chestnuts if you like
Cook until the veggies are tender crisp, adding a bit more broth if needed but don't make it soggy
Add the protein and stir till hearted through
Top with sliced Green Onions and serve over steamed rice or noodles
Recipe by Healthy Mama Cooks at http://www.healthymamacooks.com/918/