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How To Stir-Fry

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Stir-frying is one of those cooking methods that sounds relatively easy to master. I mean, how difficult is it to throw a bunch of ingredients in a pan and call it a meal? Of course, if you've ever tried that method, chances are you've had your fair share of tough, dried pieces of meat and soggy over-cooked veggies swimming in a brothy mess. You scratch your head wondering why this resembles nothing remotely close to the stir-fry from your trusty Chinese takeout. At this point, you might surrender and leave it up to the experts with their big, powerful industrial ranges and iron woks. But do not despair, there is hope. You can still enjoy a delicious stir-fry without dialing up your favorite takeout. Check out the video below for tips on how to perfect a quick and healthy homemade stir-fry. And the best part? You can do it in less time that it takes to deliver those cartons to your doorstep.
Ingredients
  Chicken breast 1 Pound, cut into 1-inch cubes
  Cornstarch 1 Teaspoon
  Minced fresh ginger 1 Teaspoon
  Soy sauce 1 Teaspoon
  Sesame oil 1⁄2 Teaspoon
  Sugar 1⁄4 Teaspoon
  Salt To Taste
  Vegetable oil 2 Tablespoon
  Minced garlic 1 1⁄2 Tablespoon, divided (About 4 Cloves)
  Asparagus 4 Cup (64 tbs), trimmed and cut into 2 inch diagonal segments (1 Bunch)
  Salt 1⁄2 Teaspoon
  White button mushrooms 8 Ounce, halved or quartered (About 3 Cups)
  Hoisin sauce 2 Tablespoon
  Hot rice 1 Cup (16 tbs)
Directions

In a medium bowl, combine the chicken, cornstarch, ginger, soy sauce, sesame oil, sugar and a pinch of salt; let sit for 15 minutes.
Heat a 12-inch skillet over high heat until it begins to smoke. Add oil in the center of the skillet and swirl to coat the entire surface evenly.

Add half of the minced garlic and stir quickly to avoid burning. Once garlic is lightly browned (about 5 seconds), add the chicken cubes to the skillet. Spread the cubes out evenly in the pan and allow them to brown, about 1 to 2 minutes; turn and cook until no longer pink.

Add the asparagus and the remaining half of the minced garlic and stir-fry for about 1 minute until asparagus are crisp-tender.

Add mushrooms, hoisin sauce and salt to taste and stir-fry for another minute till mushrooms are just cooked. Serve over rice.

Note: To ensure that the mushrooms cook evenly, cut larger mushrooms in quarters and smaller mushrooms in halves.

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Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Stir Fried
Interest: 
Everyday

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