Thursday, January 3, 2013

Japanese Stir Fry with Yum Yum Sauce

This is my family's favorite meal and it is so easy to fix.
It took several tries to perfect it and many trips to a Japanese restaurant in NC.
Before I could even get a picture of it tonight, they had all dug in and made their plates.
I took a picture of mine with quinoa, but didn't get one with the fried rice.

2 T olive oil
3 boneless skinless chicken breasts, chopped into 1 inch pieces
1 lb cooked, deveined shrimp without tails
4 small zucchini, washed and sliced
1 onion sliced
1 package mushrooms, washed and cut into fourths (optional)
Soy sauce or Bragg's Liquid Aminos
2 T Chinese Rice Cooking Wine or Sake (optional)
1 stick butter or 8T
1 lemon
4 cups cooked rice (or quinoa cooked in vegetable broth)
(Rice can be eaten plain or stir fried - directions below. I eat quinoa cooked in vegetable broth and the rest of my family eats stir fried rice.)
Yum Yum sauce ingredients and directions listed below.

In wok or large skillet, add 2 T olive oil. Heat on Medium. Add meat and stir fry until no longer pink or done. When meat is about halfway done, add soy sauce (as much as you like). If doing chicken and shrimp, cook chicken first, then take it out and cook the shrimp.
Put cooked meat in another dish to keep warm.

Add 4 T butter to skillet. Melt. 
Add veggies and stir fry. When veggies are halfway done, add some soy sauce, juice from 1/2 a lemon and 1 T  Wine or Sake. When veggies reach your desired doneness, remove from heat and put in dish to keep warm. 

Stir Fried Rice...
Add 3 T butter to skillet. Melt.
Add cooked rice (does better if rice is cooled off).
Stir. Make a well in the center. Add 1 T butter. Melt.
Add 1 or 2 eggs and stir, cooking until done.
Then stir eggs into rice mixture. 
Add juice from 1/2 lemon. 
Optional: add 1 T sake or Chinese cooking wine.
Add 3 T soy sauce, stirring rice until mixed well and rice is hot.
Remove from heat and serve with meat and vege’s 
and yum-yum sauce (recipe below).

Yum Yum Sauce...
1 1/4 cup Real Mayonnaise 1/4 cup water
1 tsp tomato paste 1 T melted butter
1/2 tsp garlic powder 1 tsp sugar
1/4 tsp paprika dash cayenne pepper
Mix ingredients together with whisk and refrigerate until ready to use.
(Tastes better if you make a couple of hours ahead and put in fridge to get cold)

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