Ingredients
Sauce
- 1/3 c soy sauce
- 1/4-1/3 c peanut butter
- 3 tsp sesame oil
- 2-inch chunk of ginger, grated (or a 2-3 frozen cubes)
- 1 tsp rice vinegar
- 2 tsp Sriracha
- OPTIONAL: 1 Tbls mayo
Stir Fry
- ground chicken or firm tofu (pressed to remove water)
- 1-2 tsp sesame oil
- bok choy
- snap peas or snow peas
- cabbage (or whatever crunchy veggies seem good to you)
- 1 can water chestnuts, drained
- Green onion & sesame seeds (optional garnish)
- rice
Equipment
- Large, deep frying pan or wok
- Bowl (to set aside veggies)
- Blender
- Tofu press (optional, but I love this one if you use tofu)
- Sturdy mixing spoon
- Rice cooker
Instructions
- Start your rice cooker.
- Place all sauce ingredients in the blender and mix. Taste and add more peanut butter or ginger if desired, but resist adding more sriracha. People can always add more heat at the table.
- Chop cabbage and bok choy (separating leaves from stems cuz they cook differently).
- Heat 1 tsp sesame oil. Fry the bok choy stems and remove (or slide up to edges of wok).
- Fry cabbage and remove (or move up).
- Fry bok choy leaves and remove (or move up).
- Add another tsp of sesame oil if needed and make sure heat is on high. When pan is hot, add ground chicken or tofu.
- With paper towel, sqeeze off any excess liquid from the water chestnuts. Add to pan when chicken is nearly done (no longer pink) or when tofu is nicely browned.
- Add the sauce and all the veggies. Cook a few more minutes until the sauce reduces a bit.
- Serve over rice and garnish with chopped green onions & sesame seeds.
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