Asian(ish) Stirfry
Needless to say the time spent from the moment you leave work until the time you return the next day should be what turns you on.
Needless to say it is spent struggling with traffic, stressing about dinner, and not much else. My kids are grown, but when younger I had to also drive car-pools to and from activities.
Tonight, on the heels of the flu (I had the week-off0 I made a portion-right "chicken lo mein"
This was not a day coming home from work and eating this meal but probably more for a Saturday or Sunday dinner.
Chicken veggies and noodles
1 pound of chicken (about 2 large breasts) cubed small, like sugar cubes if you can( I cut mine too big like stew meat)
4 scallions, whites only , thine strips (juvelen)
4 cloves garlic minced
1-inch piece peeled fresh ginger, thinly juvelen
2 tablespoon soy
2 tablespoons sugar
1 tablespoon, plus 1teaspoon cornstarch
1 teaspoon salt
2 tablespoon wine viegar
1/3 cup water
4 tablespoons vegetable oil(
bag of snow peas
bag of white sprouts
pre-boiled angel hair pasta
rice noodles
Marniate the chicken while you prepare the rest of the ingredients
In a medium bowl toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, suagar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the red wine vinegar. Marinate at room temperature for 15-30 minutes.
Mix the remaining cornstarch with 1/3 cup water and set aside.
Heat a large nonstick skillet over high heat. Add tablespoon of the oil and heat. Add the snow peas and stir-fry about 30-45 seconds until it turns brighter green. Add the white sprouts and remaining garlic, ginger, 2 tablespoons of water, and season with salt and pepper to your taste.
Get the wok good and hot again, heat 2 more tablespoons oil. Add the chicken and chili flakes. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Return the vegetables and pre boiled noodles to the pan Stir in the reserved cornstarch mixture and bring to a boil to thicken.
Mound the stir-fry on a serving platter. enjoy
Needless to say it is spent struggling with traffic, stressing about dinner, and not much else. My kids are grown, but when younger I had to also drive car-pools to and from activities.
Tonight, on the heels of the flu (I had the week-off0 I made a portion-right "chicken lo mein"
This was not a day coming home from work and eating this meal but probably more for a Saturday or Sunday dinner.
Chicken veggies and noodles
1 pound of chicken (about 2 large breasts) cubed small, like sugar cubes if you can( I cut mine too big like stew meat)
4 scallions, whites only , thine strips (juvelen)
4 cloves garlic minced
1-inch piece peeled fresh ginger, thinly juvelen
2 tablespoon soy
2 tablespoons sugar
1 tablespoon, plus 1teaspoon cornstarch
1 teaspoon salt
1 teaspoon red chili flakes
2 tablespoon wine viegar
1/3 cup water
4 tablespoons vegetable oil(
bag of snow peas
bag of white sprouts
pre-boiled angel hair pasta
rice noodles
Marniate the chicken while you prepare the rest of the ingredients
In a medium bowl toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, suagar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the red wine vinegar. Marinate at room temperature for 15-30 minutes.
Mix the remaining cornstarch with 1/3 cup water and set aside.
Heat a large nonstick skillet over high heat. Add tablespoon of the oil and heat. Add the snow peas and stir-fry about 30-45 seconds until it turns brighter green. Add the white sprouts and remaining garlic, ginger, 2 tablespoons of water, and season with salt and pepper to your taste.
Get the wok good and hot again, heat 2 more tablespoons oil. Add the chicken and chili flakes. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Return the vegetables and pre boiled noodles to the pan Stir in the reserved cornstarch mixture and bring to a boil to thicken.
Mound the stir-fry on a serving platter. enjoy
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