Younger Daughter has been on me lately about fixing more stir-fry, so I acceded to her wishes on Friday and whipped up a wok full of spicy green beans with chicken. After all, what better thing to do on a Fry-Day?
Despite my best efforts to overload this batch with Sriracha (thus the funny color of the chicken and sauce), it still wasn’t up to No-Bob standards. Didn’t stop us from enjoying it though.
Once again, another simple dish with simple ingredients. Sliced chicken breast, fresh green beans, slice mushrooms, slivered almonds, fresh minced ginger, and a sauce made of a couple of tablespoons of soy sauce, Sriracha, and thickened with a bit of cornstarch dissolved in water. If you’ve got a nice hot wok and some good cooking oil that doesn’t scorch at high temps (I use peanut oil for most of my stir-frying) then you are good to go.
In spite of the odd color, this was as good as any I’ve had in our favorite Chinese restaurants. Check one more menu item off the list of things I order when I eat out…