Lately H and I have been on a quest- how can we create yummy dinners with few ingredients? Kind of like $10 Dinners or 5 Ingredient Fix, but our own home-spun version. Of course this goal gets aborted when I have bigger plans in mind, but last night it was our mission. En route to work, it dawned on me- stir-fry! It had been way too long. Not only would it call for few ingredients, but it would take little time. This would allow me to shop, run, cook and eat, all before a reasonable hour.
I decided to marinate some chicken while I hit the gym. Here’s the protein, soaking up a mixture of soy, teriyaki, salt, pepper, garlic and ginger seasoning.
Put that in the fridge and go spend 30 minutes doing something else. When I came home, I began working on the veggies. H had requested zucchini, so here’s a nice pic of them on my new wooden cutting board. (More on that in the future..)
Some people wok their stir-fry but I do mine in a stock-pot instead. Put the lid on, and a bit of water inside, and you can steam the veggies while they absorb other liquids. It’s pretty easy. Best to layer the veggies, and put the tougher ones (such as carrots) in first. I add the chicken last, since it cooks pretty quickly, especially when cubed into small pieces.
Add some ramen noodles and you have a dish. (Do you see the little face I made on the plate above?) Stir-fry’s also good for the following day’s lunch. Enjoy!