nothavanas: (shortcake)
Tasty stirfry!

2x chicken breasts, chunked up
sauted in some canola oil until cooked through and just barely starting to brown
set aside
mixed tamari sauce, rice vinegar, about 1.5 tsp cornstarch, generous 1/2 tsp Chinese five-spice powder in a small bowl--added enough cornstarch for a color about matching how I like my tea with milk
heated more oil
threw in chopped garlic and (ideally) chopped ginger
added a mixed bag of frozen asian veggies (broccoli, carrots, bell peppers, snow peas, water chestnuts)
cooked those 5 minutes
added sauce mix and cooked; tossed to coat
added chicken back in and mixed well

served over rice (1 cup rice, 2 cups water, some salt, boil then cover and cook until meat&veg are done)

om nom nom nom nom nom
nothavanas: (Default)
So I was at Rockridge Orchards' stand at the U-District Farmers' Market, contemplating their rhubarb fiercely. The woman who works there (I believe she's the owner's wife/co-owner) asked if she could help, and I said I was trying to decide between pie and cobbler. She suggested stir-fry; just add the rhubarb in as if it were a vegetable. Which it is, technically, and it's only used in desserts with a ton of sugar. So I got a few sticks, along with some raspberry apple cider made on Friday.

(Diversion: Empire Ice Cream is back! They have bacon and hazelnuts, chocolate, mint, brown sugar, and rhubarb-oolong sorbet. All are delicious.)

Today I got some mixed stir-fry frozen vegetables, along with some fake chicken strips and some stir-fry sauce, and threw diced rhubarb in there. It came out quite well. The rhubarb was tart and crunchy, and some chunks got soft and sweeter. It went very well with the crispy broccoli and snow peas and such.


nothavanas: (Default)

March 2017

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