Asian Stir Fry with Ramen Noodles

(click on pics to enlarge)

In between the occasional Cajun roux, I try my best to eat as many greens and vegetables as possible. I have not had a hamburger or a steak in a very long time. In fact, I have reduced my meat intake by more than half. I use meat mostly for the flavor. When frying meat, it will leave a brown thick glaze called a “fond”. By adding a little liquid after and scraping the pan the liquid will deglaze the fond and that will add all sorts of great flavors to the dish. Also keep in mind adding onions, celery and some peppers directly after, the sugars are released and adds even more flavor. The idea is to keep building flavor.

This stir fry recipe can be cooked in a wok or a skillet. As long as the pan is fairly hot. Any meat and any vegetable can be used. After frying the meat and veggies I use a sauce and then serve that on a bed of cooked Ramen noodles. The Ramen noodles I use are those cheap packs in the store for less than a dollar. I discard the dry seasoning pack.

The most important thing is the sauce. This recipe is for 2 servings.

Sauce:
½ cup chicken stock
2 Tbsp. sugar
2 Tbsp. soy sauce
4 Tbsp. Chinese black vinegar (½ white wine/ ½ balsamic vinegar)
2 tsp. Ketchup
2 tsp. cornstarch (added to the cold chicken broth and whisked, the cornstarch thickens the sauce)
(If you like to add a hot chili, I add a TBSP of Chiu Chow Chili Oil by Lee Kum Kee

Veggies:
Select and prepare vegetables.
The basic veggies are Napa cabbage (Chinese cabbage), celery, carrot sticks, green beans, shiitake mushrooms (I use dried and re-hydrate), scallions and also daikon radish sticks when available, bamboo shoots or whatever you like.

Meat:
1/2 Lb. pork chops, chicken or beef chopped into small bite size pieces
1 TBSP minced garlic
½ TBSP freshly grated ginger
½ small yellow onion chopped
Chili oil

Ramen Noodles:
1 pack of Ramen noodle. Crack noodle pack in half then cook as per the directions. (8 minutes boiling water)

Oil:
Canola oil (I use whatever I need). To get the wok started first get the wok hot then add the oil. For this dish I start with 1.5 TBSPs. This is where you develop a feel for the food. If you do it this way the meat will not stick.

Fry the pork and remove

Add the onions, garlic, ginger and a dash of wine to deglaze the pan