Cook your own takeout #1: Chinese stir-fry

I know that part of the purpose of takeout is to feed you when you are hungry and don't feel like cooking, or are busy and don't have time. However, you should consider that it sometimes takes less time to cook your takeout than for it to be delivered, if you are organized. I wanted to share some ways to make your own "takeout" dishes at home.

The first dish I am going to offer is stir-fry. You need some meat. I usually throw a chicken leg in the oven and tear off the meat when it's almost done. You could also use thinly sliced beef or pork. You need some vegetables. You need garlic, onion (green onion is preferred, but use whatever you have) and some ginger (fresh is best but powdered will do). You need some cooking wine (xiaoshing wine is the best, but you can use sherry or even gin) and some oyster sauce. You'll need a little stock. You will also need to cook a side dish of rice.

This time I made brown rice. You can make the rice according to the packet directions or whatever method you prefer. Then dice your onion and mince your garlic and onion and fry these. Then, add a little splash of your alcohol of choice. Then add your chopped veggies (I used cabbage, carrots, and celery. You could use some more authentically Chinese veggies if you can get your hands on them). Add about a quarter cup of stock. Cook this until soft. If you are using uncooked meat, you should throw it in at the same time as the veggies. When it's all cooked through, you can add meat if you are using pre-cooked, as well as peas if you want them (or snap peas or bean sprouts) and add a bunch of oyster sauce. Taste and see if your food is salty enough. If not, add more oyster sauce. Oyster sauce has cornstarch in it so your sauce should thicken, but if it doesn't, mix about a tablespoon of cornstarch with a tablespoon of cold water, and then add this mixture to the sauce and stir it around. To serve, put a pile of rice on your plate, and then a pile of stir-fry. Enjoy!