Stir-Fry with Curry Sauce

Name: Stir-Fry with Curry Sauce
Yield: Serves 4
Cuisine: Asia, Asian
Ingredients: 3/4 pound, boneless, skinless chicken breasts, other meat, seafood, or tofu, cut into small, even-sized pieces and drained; 1 tablespoon, soy sauce; 1 tablespoon, dry sherry; , carrots, cauliflower, onions, or peppers (first batch); , asparagus, green beans, broccoli, or butternut squash (second batch); , cabbage, celery, chard, fennel, mushrooms, peas, sugar snap peas, summer squash, or zucchini (third batch); , scallions, fresh herbs, tender greens, or tomatoes (fourth batch); 2 tablespoons, chopped scallion; 1 tablespoon, minced garlic; 1 tablespoon, minced fresh ginger; 2 - 4 tablespoons, canola oil or peanut oil; 3 tablespoons, soy sauce, light style if available; 1/2 teaspoon, granulated sugar; 1 tablespoon, dry sherry; 2 teaspoons, curry powder; 2 , scallions, minced; 2 tablespoons, low-sodium chicken broth

Main Courses
Asia
Asian
Fruits & Vegetables
Meat
Poultry
Pork
Fish & Seafood
Beef
Chicken
Vegetables
Weeknight

Appears in Cook's Illustrated March/April 1996, America's Test Kitchen TV

We found that when cooking a stir-fry at home, a large preheated skillet was the trick to well-browned meat and vegetables.

SERVES 4

TIME 45 minutes

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