Once the weather turns from warm to cooler I begin wanting my dinners in stir fry form instead of salad form. Are you the same? All the sudden I want warm savory meals in the evening. This Stir Fry recipe is a perfect example of how to use your Three Bird Vinegars to liven up the sautes and stir fries you will be making during the now cooler months.
This recipe uses our Pacific Rim Infused Vinegar which is a base of rice wine vinegar infused with fennel, green chives, lemon grass, licorice root, star anise, and ginger. This is a great match, too, by the way, for any curries or soups made with coconut milk.
Easy Pacific Rim Stir-fry
2 chicken breasts or 1 block of tofu - cubed
3 cups of chopped vegetables of your choice (I used a combination of onion, broccoli, peas, waterchestnuts, and peppers)
2 cups lomein noodles, cooked
2 tablespoons soy sauce
1 tablespoon pacific rim vinegar
1 1/2 tablespoons cornstarch
4 teaspoons sesame oil
a pinch of red chili flakes or a dash of siraccha (optional)
Start by cooking your protein in a hot wok (or big skillet). Brush it with with a bit of soy sauce as it cooks.
While your protein cooks, make the sauce. Combine soy sauce, pacific rim vinegar, cornstarch, and 2 teaspoons seasame oil. Whisk until cornstarch is completely disolved.
Once it is just about fully cooked, add your veggies and 2 teaspoons (more or less, just be sure the pan is getting a bit of coat to avoid sticking) & give it a toss. Let them cook for about 3-5 minutes before adding the noodles and sauce. Cook for an additional 3-5 minutes until all your veggies have cooked and the sauce coats all of your stirfry.
Thanks to Sarah at New Wave Domesticity for the recipe and photo.
This recipe uses our Pacific Rim Infused Vinegar which is a base of rice wine vinegar infused with fennel, green chives, lemon grass, licorice root, star anise, and ginger. This is a great match, too, by the way, for any curries or soups made with coconut milk.
Easy Pacific Rim Stir-fry
2 chicken breasts or 1 block of tofu - cubed
3 cups of chopped vegetables of your choice (I used a combination of onion, broccoli, peas, waterchestnuts, and peppers)
2 cups lomein noodles, cooked
2 tablespoons soy sauce
1 tablespoon pacific rim vinegar
1 1/2 tablespoons cornstarch
4 teaspoons sesame oil
a pinch of red chili flakes or a dash of siraccha (optional)
Start by cooking your protein in a hot wok (or big skillet). Brush it with with a bit of soy sauce as it cooks.
While your protein cooks, make the sauce. Combine soy sauce, pacific rim vinegar, cornstarch, and 2 teaspoons seasame oil. Whisk until cornstarch is completely disolved.
Once it is just about fully cooked, add your veggies and 2 teaspoons (more or less, just be sure the pan is getting a bit of coat to avoid sticking) & give it a toss. Let them cook for about 3-5 minutes before adding the noodles and sauce. Cook for an additional 3-5 minutes until all your veggies have cooked and the sauce coats all of your stirfry.
Thanks to Sarah at New Wave Domesticity for the recipe and photo.
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