Savory Rhubarb Stir-Fry

local_grocery_store Ingredients

• 4 Rhubarb stalks, sliced (about 2 cups)
• 2 Chicken breast, thinly sliced
• 1 Bell pepper, sliced
• 2 Carrots, julienned
• 1 cup Snow peas, trimmed
• 3 Garlic cloves, minced
• 1 tablespoon Ginger, minced
• 3 tablespoons Soy sauce
• 2 tablespoons Oyster sauce
• 1 tablespoon Sesame oil
• 1 tablespoon Cornstarch
• 2 tablespoons Vegetable oil
• to taste Salt
• to taste Black pepper
• 2 Green onions, sliced
• 1 tablespoon Toasted sesame seeds, for garnish

restaurant_menu Method

1. 1.In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, and cornstarch. Set aside.
2. 2.Heat vegetable oil in a large skillet or wok over medium-high heat.
3. 3.Add chicken slices and cook until browned and cooked through, about 5-6 minutes. Remove from the skillet and set aside.
4. 4.In the same skillet, add garlic and ginger. Cook for 1 minute until fragrant.
5. 5.Add sliced rhubarb, bell pepper, carrots, and snow peas. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
6. 6.Pour the sauce mixture over the vegetables and stir well to coat. Cook for an additional 2 minutes until the sauce thickens.
7. 7.Return the cooked chicken to the skillet and stir to combine with the vegetables and sauce. Cook for another minute to heat through.
8. 8.Season with salt and black pepper to taste.
9. 9.Garnish with sliced green onions and toasted sesame seeds.
10. 10.Serve the savory rhubarb stir-fry hot over steamed rice or noodles.

lightbulb_outline Tips

• chevron_rightMake sure to trim any tough strings from the snow peas before using.
• chevron_rightAdjust the amount of soy sauce and oyster sauce according to your taste preferences.
• chevron_rightFeel free to add other vegetables such as broccoli or mushrooms to the stir-fry.
• chevron_rightFor a vegetarian version, you can substitute tofu for the chicken.
• chevron_rightServe the stir-fry with a side of steamed rice or noodles for a complete meal.