Foto: I Am a Food Blog — MikeIngredients
- 1 lb chicken breast (sliced, or meat of choice, see notes)
- 1 tsp soy sauce
- 1 tsp oyster sauce
- 1 tsp corn starch
- 1 tsp toasted sesame oil
- 3 cloves garlic (sliced)
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1.5 tbsp corn starch
- 1 cup chicken stock (no sodium preferred)
- 1 tsp sugar
- 1/2 tsp toasted sesame oil
- 1 tsp shaoxing wine (optional but highly recommended)
- 1 tsp dark soy sauce (very optional, for color)
- 1/2 tsp ground white pepper (optional, if you can find)
- 1 cup broccoli (cut into bite sized pieces)
- 1 cup mushrooms (sliced)
- 1 cup bean sprouts (rinsed)
- 7 oz baby corn (1/2 can)
- 1 bell pepper (cut into squares)
- 1/2 medium onion (sliced)
Steps
Combine all ingredients to marinate and velvet the meat (or tofu) and set aside.
Combine all the ingredients of your sauce. Reduce in a large nonstick skillet until suitably thickened, about 2 minutes. Transfer to another container and set aside.
Prepare your fluffy white rice or crispy chow mein if needed. Then, heat up 1 tbsp of oil in the same nonstick skillet over medium-high heat. When hot, add your protein and quickly stir fry until cooked through, about 3-4 minutes, then remove.
Add all the vegetables except the beansprouts to the now empty skillet and give them a very quick toss, 1-2 minutes (or to your preference).
Add the meats, bean sprouts, and sauce to the skillet and allow the sauce to come to a boil, 1-2 minutes. Serve immediately, with green onions and sesame seeds and chili flakes.
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