I had intended to post about a more impressive meal than this.
It was baked haddock with fiddleheads, carrots and rice - and it was nice....
but then, after the delicious meal that I wanted to share with you, after a few hours of digesting that delectable meal.....I came down with the stomach flu.
So, I am sorry, but I can't even think about that meal, let alone look at photographs, reminisce and write about it.
And then, you know what is like, for the next couple of days, cooking is just not something you want to do... the sights and smells of food are just too much for your sensitive system...
Mike and the boys took over the chicken dinner on Sunday, but by Monday I felt I should pull it together and get a good meal on the table. Luckily, there was leftover chicken and brown rice.
Perfect..... a stir fry!
I thought to myself, 'Do I really want to chop alllll of those veggies???"the answer was 'no', so here is:
Cheater Stir Fry.....and they all loved it!
I bought a big bag of frozen 'Stir Fry Vegetables' -all I had to chop was an onion, some garlic and the chicken.
The best part of this post is the stir fry sauce which is adapted from Mollie Katzen's book: Get Cooking.
Make the sauce first:
Orange Ginger Sauce
1/2 cup orange juice
2 tbsp vinegar
1 tbsp soy sauce
1 tbsp brown sugar
1 tbsp grated fresh ginger (I keep mine in the freezer and grate as needed)
1 tsp sesame oil
1/2 tsp red pepper flakes
1 tbsp cornstarch
Combine all of the sauce ingredients EXCEPT the cornstarch in a liquid measuring cup with a spout. and whisk until blended.
Put the cornstarch into a small bowl and drizzle a little of the sauce over it. Whisk this together, then add it back to the measuring cup of sauce. This sauce is so tasty - and it can be made ahead and kept for days in the fridge.
Heat a wok over medium heat and add a glug of olive oil.
Add the chopped onion and stir fry for 1-2 minutes.
Add a few cloves of crushed garlic.
Throw in 6 or 7 cups of the frozen stir fry veggie mix (I have to say, it is not as good as chopping the fresh veggies and putting them into the wok according to how long they cook....but anyway...)
Stir fry for about 8 - 10 minutes, add the chopped chicken and after whisking the sauce again - throw that in too.
The sauce will thicken up nicely. Stir fry for another 2 minutes or so.
Serve over rice.