Chinese Barbecue Stir Fry

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Chinese Barbecue Stir Fry to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Chinese Barbecue Stir Fry, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Yield: 1 Servings
• Ingredients
• 1/2 c bottled hoisin sauce
• 2 tb balsamic vinegar or distilled white vinegar
• 2 ts brown sugar
• 1/4 ts garlic powder
• 1/4 ts ground black pepper
• 1 lb skinless, boneless chicken breast halves in bite size
• 2 tb cooking oil
• 1 md sweet pepper in strips
• 1 lg onion, halved crosswise, sliced in rings
• 1 lg carrot, thinly bias sliced or about 7 10 baby carrots
• 2 ts cornstarch
• 2 c coarsely chopped chinese cabbage or regular
• 1 hot cooked rice

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Instructions Recipe by: Rosie.Baker@state.or.us For marinade, in a medium mixing bowl combine hoisin sauce, vinegar, brow Drain chicken well, reserving marinade

Step 2: Technique & Execution

Stir cornstarch into marinade set Chinese Barbecued Baby Back Ribs Yield: 6 Servings Ingredients 2 tb sugar 1 tb dry sherry 3 tb hoisin sauce 1/2 ts finely chop garlic 1 ds salt optional 1/2 c ketchup 3 lb pork back finger ribs cut 1 inch wide by 3 inch long Instructions Place ribs in nonreactive, plastic, bowl with a lid

Step 3: Technique & Execution

In a separate bowl, combine marinade ingredients sugar, sherry, hoisin sauce, garlic, salt (if desired) and ketchup

Step 4: Technique & Execution

Mix well and spoon over ribs

Step 5: Technique & Execution

Place cover on bowl and shake to coat ribs thoroughly with marinade

Step 6: Technique & Execution

Place in refrigerator and marinate for 4 hours or longer