Monday, January 26, 2009

Pioneer Woman's Monday Night Stir Fry

Okay, I saw this recipe and really wanted to give it a go. As you all know, I grew up eating Chinese food nearly every day, but my mother lacked the patience to really teach me how to cook it.

But I made a new year's resolution to at least try to cook more Chinese food. And I used green onions, snow peas, and cilantro from the garden. This is the first year David has tried growing snow peas. They're doing really well, and they're so pretty... I had to take a picture of 'em all by themselves.

I admit...Chinese food isn't hard to make, but it take a while to cut up and prepare all the fresh vegetables. By the time we sat down to eat, I was starving and praying it would taste good. It did. The chicken did not have the same flavor I am accustomed to (like my mom's), but I know why. My mom marinates her chicken for several hours in soy sauce, sesame oil, cornstarch, and sake (Japanese rice wine). I will have to go down to the local Asian market for the sake--and I intend to do just that this weekend! So when I make this again, I will replace some of the soy sauce with some sake. I also made brown rice instead of white, and used a sugar substitute instead of real sugar (for the hubby).

You do not need a wok for this recipe, but a heavy skillet is necessary, and it shouldn't be the non-stick, Teflon coated type. You want the pan to get screaming hot, and you're not supposed to heat a non-stick/Teflon pan beyond medium. I have a wok, and I seldom use it--something I hope to remedy this year if I stick to my resolution.

And it is fun to eat this with chopsticks--we all use them, even the kids. But using a fork or spoon is perfectly fine :-).

The Pioneer Woman's Monday Night Stir Fry

Here is the link to the recipe on Ree's site (since her posts are much prettier than mine).

Ree says you need to have all your ingredients at hand, and she is darn right. My mom always had everything ready BEFORE she started cooking. Stir-frying food goes really, really fast, and you need all your veggies, sauces, etc. prepped and right at your fingertips.

I only took one picture during the cooking process. Like I said, stir fry cooks very fast, and I didn't want to burn anything because my gas burner was cranked up on HIGH.

Here's the finished dish!

One more just for show...

I cooked some brown rice to go with our stir-fry (David requested it b/c it's fewer points).

If you've got chopsticks, it's time to break 'em out and try this dish!

God bless your table tonight!

1 comment:

Suzie said...

You sure know how to make an upper midwesterner crave spring! Those snow peas look great. Snow peas have a designated spot in my veggie garden. They are my favorite veggie & we all eat them straight out of the garden (we harvest ours about 6mos from now, though).

I've found that snow peas freeze quite well, too. That way I can use them throughout the winter for stir-fry dishes.

I look forward to more of your Chinese cooking. Chinese food is a favorite of everyone in my immediate & extended family.