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Last active June 6, 2021 19:04
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Ol' Appelli's Texas Stir Fry

Ol' Appelli's Genuine Texas Stir Fry

A pretty easy recipe once you get the hang of it, but requires a few unusual items that you likely don't have laying around.

Works better on a traditional flame wok, but a modern stovetop wok works just as well. Just keep in mind that non-stick woks are not designed to sit at extremely high temperatures, so don't let it get too crazy hot in the preheating phase.

I recommend using a spatula designed for woks (these usually have a bit more of a "spoon" shape to them), but if you don't have one then use a wooden spoon works well enough.

If you're using a non-stick wok, never use metal utensils on it!

Ingredients

  • Rice or noodles or something as a side, this won't be used in the stir fry, just throw some rice in your rice cooker while you're doing this or something
  • A large wok to cook in, i'll be assuming you're using a wok designed for stovetop usage
  • Chicken breasts (2 large or 3 small)
  • Broccoli florets (about a crown's worth, feel free to slice up the stems, honestly i just buy it prepackaged in 12oz bags)
  • Sliced carrots (equal amount to broccoli florets, again about 12oz)
  • Snow peas or snap peas (about 6oz)
  • Canned baby corn, drained (1 regular-sized can, or you can buy fresh whole and chop them)
  • Fresh baby bok choy, rinsed well and chopped (1)
  • Tomato paste (about 3oz)
  • Chili paste (1oz to 3oz depending on your spice tolerance)
  • Vegetable oil
  • Either minced garlic (1tsp) or another oil with garlic flavor
  • Salt
  • Low sodium soy sauce (about 3tbsp)
  • Optional: dark soy sauce (1tbsp)

Steps

  1. Preheat the wok on like 7/10 heat.
  2. While the wok is burning away its sins, slice the chicken breasts against the grain into thin strips, then cut those strips into segments about 2 inches long.
  3. When the wok is "officially pretty dang hot", turn the heat down to medium and let it sit until it stops creaking.
  4. Add clean oil to the wok, a few tablespoons, and let the oil heat up, swirling it around the wok until it gets hot and shimmery.
  5. Turn the heat back to high, we cookin now.
  6. Add the sliced chicken, stir fry the chicken until fully cooked, then transfer to a covered plate or container.
  7. With the wok empty, add more oil and do the swirl again (use your garlic flavor oil if applicable).
  8. Add chili paste, tomato paste, and minced garlic (if applicable), and quickly mix it all together with the oil until uniform.
  9. Add ALL the veggies, stir fry the heck out of it until the veggies become soft and tender.
  10. Re-add the cooked chicken, mix it up real good, the chicken should now be coated in the oil sauce.
  11. Drizzle the soy sauce(s) around the edge of the wok, mix well.
  12. Add a bit of salt and any other spices you feel applicable, mix well.
  13. Remove from heat, serve immediately over rice or noodles.

Egg Bonus

Right after cooking the chicken, before step 7:

  1. Add a bit more oil to the wok.
  2. Scramble some eggs, about 3, and pour them into the oil.
  3. Let it sit a few seconds until the edges become cooked and fluffy, then pull the edges inward to allow the uncooked egg to flow down into the wok.
  4. Keep folding until fully cooked, transfer to the same container as the cooked chicken.
  5. Continue the recipe as usual at step 7.

Notes

  • For a vegetarian option, substitute more eggs for the chicken (see Egg Bonus above).
  • It's important to have the heat as high as possible, but don't let the oil burn!
  • Don't stop stirring! It's called stir fry for a reason!
  • Be careful when adding the tomato paste to the oil, it's easy to scorch it. Start mixing it immediately.
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