Microwave Stir Fry 微波炉鱼香肉丝

This microwave stir fry tastes as good as the wok stir fry...quick, easy and simple. I make this dish while rice is in the rice cooker. It's a quick, fresh, healthy and delicious to-go lunch for you and your family. You may use any meat and vegetables that you already have in your refrigerator, such as chicken, pork, beef, carrot, celery, napa cabbage, etc. I prefer to use Asian style hot bean sauce (not Tabasco) if you like it spicy. Do not add any water to cook this dish.

Simple ingredients:

• 1 boneless and skinless chicken thigh (or breast), shredded
• 1 tsp. cornstarch
• 1 Tbsp. cooking wine
• 1 carrot, shredded
• 1 green onion, shredded
• 2-4 cloves fresh garlic, shredded
• 1 slices fresh ginger, shredded
• 2 Tbsp. cooking oil
• same measurement of soy sauce, vinegar, sugar (depending on the taste you prefer. I used 1 Tbsp.)
• Salt and ground black pepper to taste

Easy to make:

1. In a small mixing bowl, combine shredded chicken, cooking wine, cornstarch, pinch of salt and pepper together. Marinate while preparing your vegetables (or 10 to 15 minutes).
2. After shredded all vegetables and seasonings, place garlic and ginger on a microwaveable pan with cooking oil. Microwave for 30 seconds. Then, place the marinated chicken in the pan and mix with the flavored oil mixture. Add carrot, green onion, soy sauce, vinegar, sugar, hot sauce and salt, stir and mix together.
3. Cover with a microwaveable cover, microwave for 4 minutes. Remove the pan from microwave and the cover, stir and mix. Add more salt to your taste if necessary. Serve with steamed rice.