If this keeps up…

by zydecopaws on December 9, 2012

Too many more of these cooks and I’ll have to rename this site to “No Excuses Wok-BQ”. But what do you do when your kids beg you to cook the noodles that have been in the refrigerator for, well, quite awhile. Here’s what I do…

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This particular batch of stir-fry was really good, especially now that my cold is over and I can taste things again. Components included sliced chicken breast, minced ginger, minced garlic (marinated in soy, hoisin, and Sriracha sauce) along with onions, carrots, mushrooms, and some wonderful baby bok chou scored at the local produce mart. After the chicken mix was cooked for a few minutes, the rest of the ingredients went in along with about 1/2 a cup of Yoshida’s Gourmet sauce mixed with 2 tablespoons of brown sugar. A couple minutes more and in went a mixture of corn starch and water to thicken. Two more minutes, and dinner was served.

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The combination of the Sriracha, fresh ginger, and Yoshida’s made for a sweet and spicy noodle dish that was very welcome on a cold, wet night.

And for all of you hoping to see some more traditional BBQ, there are rumors of MOINK in the near future as well as a pork butt or two. Stay tuned…

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