MAINS
Fast-Fry, Hot and Sticky Sweet Meat
Theo14 July 200715 minNo comments yet
This is one my favourite things to make from my mom’s cookbook. I often put in more garlic and add grated fresh ginger.
Serves 4.
Ready in 15 minutes.
Have everything measured and ready because this is fast.
Ingredients
AS WRITTEN
×1
×1.5
×2
ORIGINAL
GRAMS
OUNCES
SAUCE
2
tbsp Olive oil
2
cloves garlic, minced
2
tbsp Tamari
2
tbsp Honey
The meat/chicken itself is left as written — "up to 1 lb" of whichever you're using isn't a fixed quantity to scale.
METHOD
DIAGRAM
1. Cut meat into matchsticks (julienne).
2. Heat oil on high heat. Don’t let it smoke.
3. When hot, add meat and stir to coat evenly and brown. If meat is raw, cook until almost done. If meat is cooked, heat and brown only.
4. Add garlic and brown 30 seconds. Add tamari and honey. Stir all together until hot and sticky.
Serve with rice or millet, or in pita bread, and with shredded cabbage and carrots.
No comments yet
Be the first to weigh in.
ADD YOURS
Shack Life Quarterly · Theo & Dave · London