Garlic Recipe

Cook jasmine rice

Rinse 1 cup jasmine rice until the water runs clear. Combine rinsed rice and 1.25 cups water in a small pot, bring to a boil, then reduce heat to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes before fluffing with a fork.

Prepare house soup or salad and chosen appetizer according to restaurant or package instructions so they are ready to serve with the sautéed dish.

Cut protein choice into bite-sized pieces (chicken thighs into 1-inch pieces, or have shrimp/tofu ready). Slice onion, cut scallions into 1-inch pieces, and prepare the assorted vegetables (roughly 3 cups total: broccoli florets, bell pepper strips, carrot matchsticks, snow peas). Mince garlic and ginger.

In a small bowl, whisk together 3 tbs soy sauce, 1 tbs oyster sauce, 1 tbs rice vinegar, 1 tsp sesame oil and 1 cup stock. In a separate small cup, dissolve 1 tsp cornstarch in 1 tbs cold water and set aside.

Heat a large sauté pan or wok over high heat until very hot. Add 1 tbs neutral oil and swirl to coat.

Add chicken pieces (if using) in a single layer, season with 1/2 tsp salt and 1/2 tsp pepper, and sear without moving for 1–2 minutes to get color. Stir and cook until mostly cooked through, about 2–3 more minutes. Remove chicken to a plate and set aside. If using shrimp, cook briefly until just pink (about 1–2 minutes per side) and set aside with the chicken. If using tofu, pan-fry in the same way until golden and set aside.

Wipe the pan if there is excessive char, then add remaining 1 tbs oil. Add sliced onion and stir-fry 1–2 minutes until beginning to soften.

Add minced garlic and ginger and stir constantly for 20–30 seconds until fragrant but not browned.

Add the assorted vegetables (broccoli, bell pepper, carrot, snow peas) and stir-fry 2–4 minutes until bright and tender-crisp. Season vegetables with remaining 1/2 tsp salt, 1/2 tsp pepper and optional 1 tsp crushed red pepper flakes if desired.

Return cooked proteins (chicken/shrimp/tofu) to the pan along with the scallions. Stir to combine and heat through about 1–2 minutes.

Pour the prepared sauce mixture over the contents of the pan and bring to a simmer. Stir the reserved cornstarch slurry again and then add it to the pan, stirring constantly until the sauce thickens slightly, about 30–60 seconds. Taste and adjust seasoning with additional soy sauce or salt if needed.

Turn off heat and finish with 1 tsp toasted sesame oil if desired. Sprinkle with toasted sesame seeds and chopped cilantro or extra scallion.

Serve the garlic sauté over a bed of jasmine rice. Plate with the house soup or salad and your chosen appetizer on the side.