|Stir Fried Vegetables|
husband informed me that it is a new year. I mean-like I didn’t know. He
informed me that the sugar has to go. I mean really –like I didn’t know. Well
it is always hard to let something you love slip away but I do feel a bit
sluggish. It is time to get back on a path of healthier eating. I’m going to
give it the old one two. Let’s see how hard I punch.
I’m committing to letting it all go but I’m definitely going to cut way back. I
still have some sweet things to share but I’m going to try to kill that sweet
tooth for a little while. Well, at least
until Valentine’s Day… I guess salt here I come. Just kidding. Maybe not
night for dinner I made this. It is a good start though I know the healthy crew
(whoever they are) will pick it apart. OK! I know. Rice, salty sauce, nuts.
Jeez. But hey! I got my 5 servings of veggies in. A girl has to start
somewhere. I love Asian food-my favorite is Vietnamese. But today it is Thai. I
believe they stole this recipe from the Chinese. Well, they did add fish sauce
instead of oyster sauce and cashews instead of peanuts. And being a girl who
isn’t that big on peanuts I prefer the cashews. Just don’t use too many.
quick dish. Lots of fun slicing with the new knife my mom sent. A Global Chef
knife. Expensive but worth it. You will feel like a pro, I promise. So get to
work-just don’t cut yourself. And please add broccoli. I would have but the
person in my life who is complaining about sugar hates broccoli. Next time I’m
going to ignore him. In fact I think I’ll give him broccoli instead of rice. That
will show him!
|Royal Thai Chicken with Cashews|
boneless chicken breasts
Pepper freshly ground
or peanut oil
onions cut on the diagonal in 1 inch pieces
red chile sliced and seeded
chicken into bite sized pieces and mix with black pepper. (I use about 4
really good grinds of the mill.)
oil in wok or a wide skillet. Add the cashews and stir over medium heat until
roasted and golden. Do not let them burn. Remove from wok with a slotted spoon.
and garlic to wok and stir fry for about 3 minutes. Add chicken pieces. Stir fry
until chicken is opaque-about 2-3 minutes. Add green onions, fish sauce, soy
sauce and chili paste plus the sugar. Stir about another minute. Then stir in
with jasmine rice and the stir fried vegetables below.
carrot peeled and sliced thinly on the diagonal
piece of fresh ginger peeled and cut in slices (if
you don’t have it you don’t need it)
shitake mushrooms reconstituted or substitute fresh or regular mushrooms in
which case I would use a cup
pepper seeded and cut into strips
of broccoli cut into florets (if you have a broccoli hater add other vegetables
of your choice)
onions cut in 1 inch slices
canola or peanut oil
or brown sugar
cornstarch mixed with 3T water until smooth
paste if you want these spicier
you start cooking have everything ready and sliced and your sauce mixed in a
cup. (I make these before I do the chicken. You can
reheat in microwave but you can keep them warm in the oven also OR just tent
over medium high heat. Add oil and swirl it around wok. Add onion and cook 1
minute. Add carrot, garlic, ginger and stir fry for another minute. Now add the
mushrooms and stir until the carrot begins to soften.
pepper, broccoli and green onions then pour in the sauce. Stir until vegetables
are cooked to your liking but I prefer them crisp.
Add more sour, spicy or sweet if you want it.