4cupsoil to stir fryThe original recipe calls for this amount but I use just enough to stir fry each step.
Marinade:
1egg white
1tablespooncornstarch
1tablespoonliquid aminos
Seasoning:
2tablespoonliquid aminos
1tablespoonwineI use dry red wine
½tablespoonvinegar
1teaspooncornstarch
½teaspoonsalt
1teaspoonraw sugar
Instructions
Cut chicken into walnut size pieces - Mix marinade and pour over chicken - Let stand at least 30 min.
Cut green onions into ½ inch long pieces or chop 2 large onions. I usually use the regular onions since I have them on hand. Cut green pepper, red pepper (if using - I don't because I am a wimp when it comes to hot and spicy!) and ginger slices (if not using powder) about the size of a quarter.
Fry the walnuts in oil. Set aside.
Prepare seasoning sauce.
Stir fry the chicken in oil. Remove from wok.
Fry ginger in 2 tablespoon oil.
Add the onions and stir quickly.
Add the green pepper. If you like it spicy, now add the red pepper.
Add the chicken and seasoning sauce. Stir until thickened.
Turn off the heat and add the walnuts.
Serve over rice.
Enjoy!
Notes
Tips
The trick to successful stir fry is to have all ingredients prepared beforehand including sauces along with all meat and vegetables chopped. Be sure to use high heat, stir frequently and cook quickly. Your vegetables should be cooked but slightly crunchy - not limp. I also use peanut oil for stir frying since it has a high smoke point.