A Wok in the Park

Parent University

Episode #11

Parent University: A Wok in the Park

Learning how to stir fry can make weekday meals simple and easy. It’s a healthy, fast and endlessly creative way to create a meal.

Sweet and Sour Chicken   print

Time: 30 minutes
Yield: 3-4 servings


1/3 cup rice wine vinegar
1/2 cup brown sugar
Salt and pepper to taste
1/4 teaspoon dried ground ginger
1/2 cup ketchup
Garlic powder, a pinch
1 cup chicken stock
2 tablespoons cornstarch

Chicken and Vegetables
4 tablespoons peanut oil, divided
1 cup celery, sliced
1 cup Chinese cabbage (or regular cabbage), chopped
1 medium onion, sliced
1 -2 ups carrot, shredded or cut into small pieces
1 red, yellow or green pepper, diced
1 pound white or dark chicken, cut into strips or diced
1/2 teaspoon fresh ginger, grated (or 1/4 teaspoon dried ginger) *
1 clove garlic, minced *


Place all of the sauce ingredients, except cornstarch, in a wok. Bring to a simmer over medium heat, remembering to stir occasionally. Remove two tablespoons of the simmering liquid and add it to the cornstarch and stir. (This mixture is called a slurry and will help thicken the sauce. Stir the slurry back into the wok and simmer a few minutes  before removing thickened sauce to a bowl.

Chicken and Vegetables
Have all ingredients prepared and in place, ready to start the cooking.

In a deep skillet or wok, heat 2 tablespoons peanut oil over high heat. Add the vegetables and stir fry quickly, until onion is translucent and all vegetables are cooked through. Remove stir fried ingredients to a bowl.

Add remaining 2 tablespoons peanut oil to wok and add chicken; stir fry until not pink and juices run clear, about 5 to 7 minutes.

Add vegetables back to the wok, along with sauce, and simmer until all ingredients are heated through, 3 to 5 minutes.

Serve over hot cooked rice or noodles.

You can use any combination of vegetables that you like. The ones in this recipe are just suggestions to get your stir fry adventure started!