A few years ago, my
honey and I spent 3 months in San Diego, and thanks to my mom’s amazing recipe,
essentially lived on this stir-fry. We’d come home from spending hours at the
beach and cook up this tasty (and pretty healthy) dish! Thus, it has become known
in our home as San Diego Stir-Fry!
Ingredients:
- 1 package Chicken
breast (I like to get the kind that’s already thinly sliced into little strips)
* Can also use tofu
for vegetarian option
- ½ bag of Bean
Sprouts
- 1 small bundle Baby
Bok Choy – stem only
- Couple handfuls Pea
Pods
- 1 can water
chestnuts
- Red Onion (about
half of one, or more depending on your tastes)
- 1 Apple
- Fresh Lemon Juice
(you’ll need about 2 lemons)
- Roasted Unsalted
Peanuts or Cashews
- Ginger Paste
- Soy Sauce
- Sesame Oil
Options:
* Wok (it WILL work
in a sauce/frying pan, but doesn’t yield quite as great results, and you can’t
make as much)
* Rice, white or
brown, if you want on the side or to mix in on your plate
* Feel free to get
creative and add other veggies you like! Broccoli, red bell peppers, even
asparagus!
How to make it:
1. Wash and cut all
veggies and trim/ cut down chicken to bite size
2. In the wok/pan,
pour in a couple teaspoons of sesame oil and let sizzle. Then create a
pasty-juice by adding ginger paste, soy sauce and lemon juice to taste
*WARNING: be very
careful, depending on what kind of pan you’re using, the oil spits & burns!
3. Cook chicken in
the paste, then remove and set aside
*If you’re boiling
rice, it’s about at this time that you’ll wanna start getting that ready
4. If you need to
replenish your saucy-paste, do so, then add onions. Cook them about half way
then add the rest of the veggies. Cover (and steam if you want), then add nuts peanuts
(to taste) and throw the chicken back in!
5. Stir fry all
together for a couple minutes, and enjoy!
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