Stir-Fry

28 Jun

The kitchen is a country in which there are always discoveries to be made.
-Grimod de la Reyniere

Recipe source: yours truly

Stir-fry is one of those magical “throw-together” recipes that has a million variations… it can be made to clean out your produce drawer, exercise your creativity, and give you a big, delicious serving of veggies. It’s also a balanced one-dish meal, which makes it great for leftovers.

All of the following ingredients can be good choices for a stir-fry, and this is by no means an exhaustive list.

garlic
ginger
lemongrass
vegetable oil
kosher salt
black pepper
chicken
carrots
celery
snow peas
broccoli
bamboo shoots
water chestnuts
bell pepper
jalapeno
potatoes
mushrooms
peanuts

Most crucial for me is the grated ginger. (Well, maybe second to garlic, but that goes without saying, no?)

ginger

I like my stir-fry over rice, so the first step is to get that cooking. I use a rice cooker and usually make jasmine rice, because I love the smell of it cooking.

Next, I sprinkle cubed chicken breasts with salt and pepper and saute.

chicken

Once chicken is cooked through (or nearly cooked), I remove it to a plate. In the same skillet (the biggest one I have), I saute garlic and ginger in vegetable oil, then add all the chopped veggies at once.

veggies

Once they’ve begun to soften, I add the chicken back in to warm up, and saute for about 2 to 3 minutes. During the last minute of cooking, I sprinkle in a handful of chopped peanuts, to coat them in sauce but not soften. I love the crunch the peanuts give.

Lastly, spoon over rice and serve!

stir-fry

RECIPE – Stir-Fry

1 1/2 cups jasmine rice
1 lb chicken breast, cut into cubes
2 tablespoons vegetable oil
3 cloves garlic
1 1/2 tablespoons fresh ginger, finely chopped
2 tablespoons oil
1 red bell pepper, seeded and diced
3 carrots, diced
3 stalks celery, diced
1 cup mushrooms, diced
~10 snow peas, halved
1/2 jalapeno, seeded and finely chopped
1/4 cup coarsely chopped peanuts

Cook rice according to preferred method. Sprinkle chicken cubes with salt and pepper. In a large skillet, heat 1 tablespoon of oil and cook chicken until no longer pink. Set aside.

In the same skillet, cook garlic and ginger until just shrinking, about 15 seconds. Add bell pepper, carrots, celery, mushrooms, snow peas, and jalapeno, and cook until slightly soft, about 10 minutes. Add chicken and peanuts and cook just long enough to heat chicken through, about two minutes. Spoon mixture onto rice and serve.

Serves 4

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2 Responses to “Stir-Fry”

  1. JASMINE June 29, 2010 at 11:20 pm #

    It sounds not only mouth-watering but also a very healthy dinner: Chicken, a variety of legumes and the addition of nuts..

    Congratulations to the cook !!!
    and a thousand etreintes..

  2. Laura July 6, 2010 at 9:32 pm #

    Just made that for a first-day-of-the-work-week dinner and it was super easy. Very fresh, filling but doesn’t make you feel yucky, and tasty! I also like that you can add whatever veggies you like to make it however you like it. And, as a vegetarian with a meat-eater soon to be husband, I cooked the chicken on the side to make a dish that worked for us both. Thanks for the recipe! Keep ’em coming!

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