Frankly Stirred

Sliced Hot Dogs and Caramelized Onions Stir-Fried in Savory Soy Glaze Over Jasmine Rice

30 minutes
Serves 4
DinnerChinese
Herb's take

Channeling the spirit of the weeknight stir-fry, this dish uses the humble hot dog as the star protein, caramelizing onions and building layers of umami with a glossy soy glaze. You’ll pick up the art of blooming aromatics and the science of sauce thickening, all in under half an hour.

Equipment needed
  • Wok or large nonstick skillet

Ingredients

Yield
4

Instructions

  1. 01
    In a medium saucepan, combine jasmine rice and 2 1/4 cups water. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes until water is absorbed. Rest off heat, covered, for 5 minutes before fluffing.
  2. 02
    Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onions and cook, stirring often, until golden and caramelized, about 8-10 minutes.
  3. 03
    Push the onions to the edge of the skillet. Add remaining 1 tablespoon oil, then add sliced hot dogs in a single layer. Sear 2-3 minutes until browned on one side.
  4. 04
    Stir in the garlic and ginger, cooking just until fragrant, about 30 seconds.
  5. 05
    Return onions to the center, mixing with hot dogs and aromatics.
  6. 06
    In a small bowl, whisk together soy sauce, oyster sauce, and brown sugar. Pour the sauce into the skillet, tossing to coat everything evenly.
  7. 07
    Simmer 2 minutes, letting the sauce bubble and begin to thicken.
  8. 08
    Stir together cornstarch and cold water in a separate bowl until smooth. Add this slurry to the pan and stir constantly until the sauce thickens to a glossy glaze, about 1 minute.
  9. 09
    Remove from heat. Stir in rice vinegar for brightness.
  10. 10
    Divide cooked jasmine rice among four plates. Spoon the hot dog and onion stir-fry over top. Sprinkle with sliced scallions and toasted sesame seeds if desired.
  11. 11
    Serve immediately while everything is piping hot.

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