Beer Fox says, “This delectable dish is light on the tongue and dressed with a creamy sauce. Touched with lemon and orange, it is in the character of Thai cooking, using a wok to seal in juices and food flavors, and to crisp up vegetables.  Thai chefs recommend that you use a wok, although a large skillet will serve the purpose if you do not have a wok.  The trick is to bring the oil to high heat quickly, add the chicken, then vegetables, and keep the food moving by constant rocking of the wok, or rolling of the skillet.  You can also use a spatula with a rounded edge, or a net spoon to keep foods moving. 

When choosing rice, select a rice with distinctive flavor.  Thai Jasmine Rice has strong flavors and an aroma that cannot be matched by imitation.  Before and after cooking, it looks similar to Southern long grain rice;  however, the texture is more sticky and full-bodied."

Recommended Beer: Ommegang Witte Ale, Brewery Ommegang, Cooperstown, New York USA

Style: Belgian White Ale – Pale straw with clouds of white – Zesty lemon, sweet orange and subtle spices of coriander merge with sweet, delicate flavors of wheat. A crisp, refreshing beer that is alive with flavor, and adds zing to this stir fry dish.

• ½ C. Miracle Whip salad dressing
• 1 tablespoon soy sauce
• 2 tablespoons fresh ginger root, minced
• ¼ teaspoon crushed red peppers
• 4 oz. Ommegang Witte Ale
• 2 tablespoons oil
• 3 chicken breast halves, skinned, boned, cut into strips
• 1 C. broccoli
• 1 C. red pepper slices
• 3 Shiitake mushrooms, sliced
• 1 C. carrot slices
• 1 clove garlic, minced
• 1 1/2 C. fresh basil leaves
• 4 C. cooked rice

Cheers!