How To Make San Diego Stir-Fry | Tarreyn Land: How To Make San Diego Stir-Fry

Friday, January 20, 2012

How To Make San Diego Stir-Fry

        A few years ago, my honey and I spent 3 months in San Diego, and thanks to my mom’s amazing recipe, essentially lived on this stir-fry. We’d come home from spending hours at the beach and cook up this tasty (and pretty healthy) dish! Thus, it has become known in our home as San Diego Stir-Fry!


- 1 package Chicken breast (I like to get the kind that’s already thinly sliced into little strips)
* Can also use tofu for vegetarian option
- ½ bag of Bean Sprouts
- 1 small bundle Baby Bok Choy – stem only
- Couple handfuls Pea Pods
- 1 can water chestnuts
- Red Onion (about half of one, or more depending on your tastes)
- 1 Apple
- Fresh Lemon Juice (you’ll need about 2 lemons)
- Roasted Unsalted Peanuts or Cashews
- Ginger Paste
- Soy Sauce
- Sesame Oil

* Wok (it WILL work in a sauce/frying pan, but doesn’t yield quite as great results, and you can’t make as much)
* Rice, white or brown, if you want on the side or to mix in on your plate
* Feel free to get creative and add other veggies you like! Broccoli, red bell peppers, even asparagus!
How to make it:

1. Wash and cut all veggies and trim/ cut down chicken to bite size
2. In the wok/pan, pour in a couple teaspoons of sesame oil and let sizzle. Then create a pasty-juice by adding ginger paste, soy sauce and lemon juice to taste
*WARNING: be very careful, depending on what kind of pan you’re using, the oil spits & burns!
3. Cook chicken in the paste, then remove and set aside
*If you’re boiling rice, it’s about at this time that you’ll wanna start getting that ready
4. If you need to replenish your saucy-paste, do so, then add onions. Cook them about half way then add the rest of the veggies. Cover (and steam if you want), then add nuts peanuts (to taste) and throw the chicken back in!
5. Stir fry all together for a couple minutes, and enjoy!

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