No Name Stir-Fry

No Name Stir-Fry
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from the kitchen of Karen Bencke
  • CourseMain Dish
No Name Stir-Fry
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
from the kitchen of Karen Bencke
  • CourseMain Dish
Ingredients
  • Chicken breast, boneless pork chop, beef, or add shrimp
  • ½ head of cabbage (or more)
  • a generous handful of torn kale
  • 1 large onion or 2 small onions
  • 2-3 cloves garlic, minced
  • soy sauce
  • 2 Tablespoons Oyster sauce
  • 1 Tablespoon grated ginger; fresh or canned
  • ¼ cup peanut butter, mixed with hot liquid from noodles
  • ½ teaspoon red pepper flakes
  • Rice or Ramen noodles
Instructions
  1. Prep first! Thinly slice the meat, cabbage, onion and have everything ready to go into the skillet.
  2. ♦ In a large skillet over medium high heat, stir-fry the meat in oil until almost fully cooked.
    ♦ Add cabbage, kale, onion and garlic with a sprinkle of soy sauce and let that continue to cook.
  3. In a separate sauce pan, prepare 2 servings of rice noodles or one package ramen noodles per package directions. If you use Ramen, you can throw away the flavor packet; or use a flavor that compliments your meat, the noodles will get a flavor boost and you can save the leftover broth for another dish.
  4. When cabbage is tender crisp, add: Oyster sauce, grated ginger and ¼ cup peanut butter that you’ve blended with ¼-½ cup of hot noodle water or broth until melted and smooth. Sprinkle in red pepper flakes, to taste.
  5. ♦ Drain noodles and toss with steaming stir-fry.
    ♦ Garnish with a sprinkle of crushed, salted peanuts.
    ♦ Serves 4-6.
Terri's Notes

~ Finally, a dish I can make at home that satisfies my love of Asian!
~ Seriously, any meat will work, I used 2 chicken breasts. Karen says it’s tasty without meat.
~ Hint: meat that’s not quite thawed or just a little frosty slices really nicely!
~ Use your favorite veggies, grated carrots and broccoli bits would be great.

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