Wednesday, April 30, 2008

Ginger: Stir Fry's Secret Weapon!

This is a Cambodian stir fry, or cha. This particular sir fry starts with a hot wok, to which peanut oil and sesame oil are added. Thin strips of fresh ginger are fried in the hot oil for bit, then minced garlic is added. This is the base for your meat--chicken in this case. The chicken is added and cooked with some soy sauce, salt, and white pepper. Stir fry it until the pieces are mostly cooked through then add vegetables of your choosing. Serve over jasmine rice with some Thai peppers. This method of starting with thinly sliced ginger can be used for just about any stir fry recipe.

1 comment:

Lonnie Mack said...

Jasmine Rice... A relative of yours?

Nice looking dish. You're making me hungry.