Wok’n Wednesday

by zydecopaws on March 16, 2011

Some bloggers do Wordless Wednesday, but tonight we are Wok’n the house with some chicken stir fry. Which is a nicer way of saying I was still cleaning out the refrigerator, only with an emphasis on the veggies tonight. And the leftover brown rice from last night that took the place of the brisket container…

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Stir fry is an interesting concept at our house, and I’m confident we have never had the same dish twice in all the years I’ve been cooking it. Tonight’s dish featured sliced raw chicken breasts soaked in a mixture of hoisin and soy sauce, minced garlic, minced fresh ginger, and a heaping teaspoon of corn starch.

Sesame oil was added to a very hot wok, and some sliced carrots and about a 1/4 cup of chicken broth were stirred in once the chicken was mostly cooked. The rest of the veggies were fter a couple of minutes and included the rest of the Chinese cabbage (surprisingly still in good shape from last month’s 4-ingredient challenge), bean sprouts, mushrooms, water chestnuts, and another 3/4 cup of chicken broth. It was well mixed and left to cook for another couple of minutes, and some corn starch dissolved in water was added to thicken the broth.

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The final product was served steaming hot over that reheated brown rice from last night. I did get a few comments from my dining companions about needing to add more spices. In looking back, I suppose some more soy sauce could have been added, and possibly some cayenne pepper to provide a bit of a kick. It seems I may have corrupted my family’s taste buds with all the spicy food I’ve served them over the years.

But that’s ok, I’ll get back at the critics by making them do the dishes…

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