Vietnamese stir-fry from Christian Bégin
Prep Time
Cooking Mode
60 mL (¼ cup) cup peanut oil
450 g (1 lb.) lb. beef ou chicken, cut into strips
1 brocoli, séparé en petits bouquets
6 mini bok choy, coupé en deux
3 poivrons rouges, coupés en lanières
6 gousses d'ail, finement hachées
60 mL (¼ cup) cup oyster sauce
30 mL (2 tbsp.) tbsp sauce chili
15 mL (1 tbsp.) tbsp gingembre, haché
½ lemongrass, finement haché
5 mL (1 tsp.) tsp fécule de maïs
15 mL (1 tbsp.) tbsp eau
2 sacs de riz basmati express
60 mL (¼ cup) cup peanut oil
450 g (1 lb.) lb. beef ou chicken, cut into strips
1 brocoli, séparé en petits bouquets
6 mini bok choy, coupé en deux
3 poivrons rouges, coupés en lanières
6 gousses d'ail, finement hachées
60 mL (¼ cup) cup oyster sauce
30 mL (2 tbsp.) tbsp sauce chili
15 mL (1 tbsp.) tbsp gingembre, haché
½ lemongrass, finement haché
5 mL (1 tsp.) tsp fécule de maïs
15 mL (1 tbsp.) tbsp eau
2 sacs de riz basmati express
Directions
1the oil in a wok or sauté pan and stir fry the meat. Add the broccoli, bok choy, peppers, and garlic. Stir fry for 2 to 3 minutes, adding a bit more oil as needed. Incorporate the oyster sauce, chili sauce, ginger, and lemongrass. Stir fry for 2 to 3 more minutes. Dissolve cornstarch in the water and add to the mixture. Let thicken for 1 or 2 minutes. Serve over white rice.
2You can also serve the meat over two romaine lettuce halves, brushed with oil, seasoned with salt and pepper, and placed under the broiler just long enough for the lettuce to grill and wilt slightly. Drizzle a little lemon or lime juice over the lettuce halves before topping them with the stir-fried beef or chicken.
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