Tuesday, March 13, 2012

Cooking with Ryan: Tangy Stir Fry

This was tremendously successful, this stirfry. I only wish that I had photographed it. That said, what made it work wasn't really that photogenic. The best part was the sauce, which decided not to be terribly thick or voluminous.
What was in that sauce, you ask? It's was an amalgam of chicken broth, red wine vinegar, sugar, cayenne pepper and... ketchup? Never has simple catsup been so dadgummed fancy! The key to the whole thing, though, was that I cut down on the alotted corn starch, so it wouldn't get gummy and gross. Helpfucl tip for all of you. Never use as much corn starch as they tell you.

(If you were wondering, it was chicken with broccoli, carrots and onions, on a bed of white rice)

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