Burprag is always looking for healthy and fast dishes to feed the family as well as ways to use that mystery thing that came in the farm box. Most of this you can prepare with baby in a frontpack but Burprag DOES NOT recommend frying that way. Luckily the frying lasts less than 5 minutes so if baby is sitting up you can put him in a highchair with some soft finger food or toys. Burprag likes to give them yogurt to fingerpaint with. Fingerpainting can keep even the fussiest baby occupied while you cook!
This stir fry can really be made using just about any vegetable so it is a great way to clean out your refrigerator. You can use turkey breast, chicken breast, fish or tofu.
Sichuan Stir Fry
For the marinade combine:
2 T regular or light soy sauce
2 T dry Sherry or Mirin
1 T sesame oil
1 T cornstarch
Marinate 2 pounds meat, seafood or tofu, chopped into 1 inch pieces in the refrigerator at least 30 minutes.
For the sauce combine:
1/2 cup chicken broth
2 1/2 T dry Sherry or Mirin
1 T dark soy sauce or worscestershire
2 T regular or light soy sauce
2 t sesame oil
1 T chili paste
1 T cornstarch
1 T sugar
3 T minced fresh garlic
1/2 T minced fresh ginger
For the dish:
1 medium bunch of green onions, sliced
4 carrots, thinly sliced
1 cup snow pea pods
1 cup pre-washed spinach
Heat 2 T canola oil in a wok or large nonstick fry pan with tall sides on high. Add the marinated meat or tofu and stir fry 4-5 minutes until done. Set it aside.
In same fry pan add 1 T canola oil followed by the vegetables (don’t add the spinach yet), stir frying 1-2 minutes so they are still crisp. Add the sauce, meat, and spinach and cook for about one minute until it thickens and becomes glossy. Serve over brown rice and sprinkle with sesame seeds if desired.