Sunday, January 17, 2010

Stir Fry

I was shopping at a local produce store and happened upon these little lovelies:

Hmmm. . .what can I make with baby bok choy? Since I love tiny food and I love bok choy, I bought them right up. For those that are feeling jealous right now, yes, that is pink Corian. I know, I know you're wondering where you can also get that color. Unfortunately, I'm quite sure (just hoping actually) that they stopped making that in the late 90s, right around the time this was put in. Anyway, on with dinner, luckily, I also had some Asian Potsticker Blend and some Pacific Fusion Sauce. First, dice some chicken breasts. I used 3 of the big ones from the Costco bags.

Season with the Asian Potsticker Blend--by season I mean sprinkle a generous amount over diced chicken, (above). Heat a large, non-stick skillet over medium high heat. Swirl in some Garlic Grapeseed Oil or Natural Grapeseed Oil. Dump in the chicken and arrange in a single layer, then WALK AWAY! Don't be tempted to "stir fry" the meat. Let it sit and develop a nice browned layer. I promise, you'll have much more flavor if you do these two steps: preheated skillet, don't stir. Don't worry, I have many a recipe that will review this critical procedure. Once the chicken is over half way done, season the other side with more of the Potsticker Blend and then turn. Okay, I'm going a little overboard, but really, doesn't this look beautiful:

That nice golden brown look is from the "walking away." Now cover it up to keep it warm.

Next add all of your "hard veggies" to the skillet. These would include long cooking veggies like carrots, onions (I like red), bell pepper, broccoli. Season with a little salt and pepper. Stir fry for a few minutes, then add your "soft veggies."

Here's where the bok choy comes is. Other soft veggies you could add here would be snap peas, zucchini, other greens, cabbage, etc.

When the veggies are almost done, dump the chicken and the accumulated juices back into the skillet and toss it all together. Add in your Pacific Fusion--you'll need about 1/2 cup for a skillet this size. I also added a can of diced pineapple (drained) because my kids love it! I like my sauce to be a little thicker as well. It's a great flavor as is, but if you want to thicken it up, just dissolve 1-2 T. of cornstarch in about 1/4 cup water. Stir mixture directly into the stir fry along with the Pacific Fusion.

Serve over a bed of rice. I used Jasimine rice here, but it would be great with brown rice or regular white rice as well. Enjoy!

1 comment:

Anonymous said...

OmiGosh! This looks SO delicious! And I LOVE the step-by-step pix as I imagine many special-needs cooks do! I also must attest to the "leave-it-alone and it-will-brown" advice. You shared that advice to me awhile back and I've had MUCH better success at browning veggies in my non-stick pans.

I also CRACKED UP when I read your side-bar comments about your pink Corian! Too funny. So thrilled you're blogging! I won't miss another post!

Love ya, Renae