Ginger-Sesame Marinade With...

The Washington Post, September 10, 2008

• • Course: Main Course
• • Features: Fast, Make-Ahead Recipes

Summary:

It's nice to have already-marinated protein on hand to add to a weeknight stir-fry. This make-ahead recipe can be doubled and frozen in freezer-safe plastic bags for 1 month or in heavier plastic containers for up to 3 months.

The marinade can be frozen by itself in small bags or containers, then defrosted and used for a vegetarian stir-fry.

2 servings (makes enough for 3/4 pound of meat or chicken)

Ingredients:

• • 3 tablespoons mirin (rice wine)
• • 1 teaspoon sugar
• • 1 teaspoon toasted sesame oil
• • 2 teaspoons minced ginger root
• • 3/4 pound lean beef or pork or skinless, boneless chicken thighs, trimmed of excess fat then cut into thin strips
• • 2 tablespoons peanut oil
• • 1 pound mixture of cut or trimmed vegetables, such as carrot, white and light-green parts of scallions (preferably cut into bite-size pieces)
• • Low-sodium soy sauce, to taste

Directions:

Combine the mirin, sugar, sesame oil and ginger in a medium bowl.
Add the beef, pork or chicken and toss to coat evenly.

Transfer to several small freezer-safe plastic food storage bags, pushing out as much air as possible before sealing tightly, or to freezer-worthy plastic containers with tight-fitting lids, leaving about 1 inch of head space inside. If using bags, flatten them as much as possible after they are filled and sealed, then freeze flat on a flexible cutting board for 1 hour, or until solid. Reposition in the freezer as necessary.

Allow the marinated beef, pork or chicken to stand at room temperature for at least 15 minutes before cooking or until mostly defrosted.

To cook, use a slotted spoon to transfer the beef, pork or chicken to a plate; reserve the marinade.
Heat the oil in a wok or large, deep-sided skillet over medium-high heat, until it shimmers. Add whatever vegetables you are using and stir-fry for 3 to 5 minutes, or until crisp-tender. Use a slotted spoon to transfer them to a plate.

Use a wad of paper towels to carefully wipe the wok or skillet clean, then add the beef, pork or chicken and stir-fry for 3 to 4 minutes, until browned.

Return the vegetables to the wok or skillet, along with the reserved marinade and soy sauce to taste. Once the liquids start to bubble, stir-fry for 2 minutes. Serve hot.

Recipe Source:

Adapted from "Can I Freeze It?" by Susie Theodorou (William Morrow, 2007).

58 calories, 2g fat, n/a saturated fat, n/a cholesterol, 1mg sodium, 3g carbohydrates, n/a dietary fiber, n/a sugar, n/a protein.