Thursday, March 26, 2009

Stir Fry Non Recipe

I promise we've cooked and eaten in the last several weeks. I am not altogether sure where the last several weeks have gone, but I'm quite sure we cooked and ate during them.

There were crab cakes and pork tenderloin and grilled chicken and all kinds of stuff that I did not even photograph. Sorry.

We've made stir fry a couple of times. It is the ideal Monday night dish; spend a little time in the kitchen and eat healthy, meaning you get to feel virtuous and smug the rest of the night. NOT BAD for a Monday.

If I think about it in the morning before I leave for work, I marinate some chicken. I really like Taste of Gourmet's Great Grilling Marinade. Most of the time, it's after work before I do that and sometimes I use a combination of soy sauce and sesame oil.

I heat sesame oil over medium heat in a large skillet (I don't own a wok - the skillet works fine) and cook the chicken.

(Why is that picture sideways?)

When the chicken is cooked through, I wrap it in aluminum foil and slide it into a slightly warm (200 degrees) oven to stay warm.

I add more sesame oil and some soy sauce, maybe a bit of chicken stock or white wine, and add chopped red, yellow, and/or green peppers and onion and saute.

I really really like sugar snap peas and snow peas. Jeffrey is more partial to green beans. Whichever we use - we've tried different combinations and they're all good - add them toward the end.

When the veggies are almost done I toss some peanuts in there with them. I don't know why peanuts; that seems more Thai. When I do the tossing I guess it should be cashews. Whatever. I like both.

Add the nice warm chicken back to the mix and stir together.

Oh and in the meantime, the rice is cooking.

We always have leftovers and they're pretty good re-heated. Just cook some fresh rice.

Now I'm kind of craving it all over again.

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