componentHistory unverifiedscratch: kitchen
Basic stir-fry
stir-fry · stir-fry · Chinese
About
Velveted chicken, a hot pan, aromatics, a green vegetable, and a light soy-and-starch sauce that just coats.
History Unverified
History left blank until a sourced sketch is reviewed.
Sources
No sources listed yet.
Uses
- Chicken meat 350 g
- Soy sauce 30 g
- Shaoxing wine 15 g
- Cornstarch 8 g
- Neutral oil 30 g
- Minced garlic 10 g
- Fresh ginger 10 g
- Scallion 30 g
- Bok choy 250 g
- Water 40 g
- Toasted sesame oil 4 g
- Salt 2 g
Preparations used
Used in
- Basic stir-fry bowl dish
Similar in this layer
- Quick tomato sauce 0.40
- Sofrito 0.39
- Advanced Sofrito 0.39
- Classic Sofrito 0.39
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 350.0 g Chicken meatpath stir-fry → chicken-meat
- 250.0 g Bok choypath stir-fry → bok-choy
- 40.0 g Waterpath stir-fry → water
- 30.0 g Neutral oilpath stir-fry → neutral-oil
- 30.0 g Scallionpath stir-fry → scallion
- 30.0 g Soy saucepath stir-fry → soy-sauce
- 15.0 g Shaoxing winepath stir-fry → shaoxing-wine
- 10.0 g Fresh gingerpath stir-fry → ginger
- 10.0 g Garlicpath stir-fry → minced-garlic → garlic
- 8.0 g Cornstarchpath stir-fry → cornstarch
- 4.0 g Toasted sesame oilpath stir-fry → sesame-oil
- 2.0 g Saltpath stir-fry → salt