Scorched Soy Sauce Stir Fry

Scorched may not be the best way to describe this dish. Something happens to soy sauce when it hits a very hot pan, the flavour changes. It’s the same effect that happens with sugar but with soy it’s not a that it becomes caramelized. The taste takes on a sort of scorched flavour but it isn’t that it makes it taste bad, it’s actually a very pleasant taste. Found out what happens when I was making mushroom noodle soup. Had the soup in a restaurant and thought how good it was. Took me 3 trys to get it right and it was turning the heat to maximum and then adding the soy sauce. I like the taste so I tried it with a stir fry.

This stir is one of my favourites and I made it to have with the chow mein noodles. I used chicken but it works with beef or pork also.

2 chicken breast thinly sliced

1 teaspoon minced ginger

1 clove garlic minced

1 teaspoon soy sauce

1 teaspoon dry sherry

Mix everything together and refrigerate for at least one hour

suey choy (napa cabbage) sliced about 1/2 inch, about 3 heaping soup bowls

1 quarter sized piece of ginger grated

1 clove garlic minced

1 carrot sliced

About a 1/6 red pepper sliced

4 green onions chopped about 1 inch pieces

6 mushrooms sliced

1 tablespoon soy sauce

4 teaspoons of canola oil

1 tablespoon toasted sesame seeds

Preheat a frying pan on medium high heat with 2 teaspoons oil. Stir fry the vegetables for about 3 minutes starting with the mushrooms and ending with the green onions, remove and retain. Add 2 teaspoons of oil to the pan and stir fry the chicken for about 1 minute. Add the vegetables and turn the heat to high, mix everything together for 1 minute. Add the soy sauce and mix for 30 seconds, sprinkle with sesame seeds, and serve.

About Graham Stewart

This is me on a bad day.
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4 Responses to Scorched Soy Sauce Stir Fry

  1. I’ll try that with the soy.

    • It is surprisingly good. Mushroom noodle soup when I had it was great, it had this unique taste that just made you want more. Took awhile to figure out what the chef did. Adding the soy sauce to the super hot pan and then adding the cooked noodles and beef broth totally recreated the taste. Works in stir fries too.

  2. Scorched is a good way to put it. The aroma and flavor changes when soy sauce hits a hot wok.

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