Although I am familiar with stir fry, I have never been introduced to the addition of maple syrup. I must admit there was a slight hesitation, but it turned out wonderful. Definitely, a dish my family enjoyed and I will be sure to keep it in my book of recipes.
I decided to serve this over yellow rice and that recipe is included here but you can serve this over white rice, basmati, brown rice, noodles, etc.
CandiAnne’s Note: We were stationed at Fort Drum, NY for 4 1/2 years and maple weekend is a huge thing there. You can visit numerous producers, taste their wares, and grab some syrup or other goodies on your way out. In 2007 while visiting the various producers I picked up a bunch of recipe pages on all sorts of categories that were put out by Eat Smart New York which is part of the Cornell Cooperative Extension. These pages were funded by them and the USDA Food Stamp Program.
Ingredients
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Stir Fry
- Yellow Rice
Instructions
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Stir Fry
- Saute' vegetables in a saucepan with oil until tender.
- Add shrimp and chicken and cook until the meat is almost done (carryover cooking will set in).
- Add maple syrup, soy sauce, sesame oil, rice vinegar, and Worcestershire sauce and combine. Yellow Rice
- Wash and rinse rice until the water runs clear (usually 3 times).
- Bring water to a boil in a medium saucepan. Add the salt and butter and allow the butter to melt.
- When the water has returned to a boil, stir in rice, turmeric, and broth. Let the water return to a light simmer. Stir again, cover the pot and turn the heat down to low until rice is fluffy with a fork, about 20 minutes Combined Dish
- Plate the rice in any shape or form as the base of the plating. Spread the stir fry over the rice and add pan sauce as needed. Serve.