Saturday, December 10, 2011

Nothing happens, and then everything happens

I should apologize for the radio silence as of late, but there are big, important things afoot, which may eventually make me embarrassingly large piles of cash.  As much as I love being home early enough to make dinner for all of you people every night, I realize the importance of embarrassingly large piles of cash to the future of myself, and this blog.

I've been quite literally building an office in San Francisco, and the aching in my everything has announced that, while I can manage a daily trip to the gym, maaaaybe balancing on a ladder for 8 hours a day is a bit beyond me. Whatever.  I'm choosing to ignore it.

More on point, I haven't had a chance to cook since I got home from Wisconsin. I was so tired today that I wasn't sure I was going to make it to the kitchen, let alone cook when I got there.  Thankfully, I have a stockpile of recipes that I can make insanely quickly and avoid the lameness of Chinese food delivery.

On that note... tonight I made a stir fry adapted from my mother's (kick-ass, ultra-amazing) recipe for egg rolls.  It's so easy, fast, and pretty good for you.  Plus, you can put pretty much any vegetables you want in it, if you don't like what I like.  Perfect for when you're having your own, "Can't make it to the kitchen..." night.

Quick Stir Fry

2 boneless, skinless chicken breasts, thinly sliced (If you put them in the freezer an hour before slicing, the chicken will be easier to slice very thin)
1/2 head napa cabbage, chopped
6 green onions sliced
3 cloves garlic, minced
1 jalapeno pepper, minced
1 teaspoon fresh grated ginger
2 cups broccoli florets
1 cup sliced shiitake mushrooms
1 cup bamboo shoots
1 cup water chestnuts
4 cups bean sprouts
1/2 cup Sherry
1 teaspoon red pepper flakes
2 Tablespoons soy sauce
2 tablespoons olive oil
Salt & Pepper to taste

In a large wok over medium high heat (you can use a dutch oven for this if you don't have a wok), begin to saute chicken, jalapeno pepper, garlic and green onions in olive oil. Turn the heat up to high and stir frequently as the chicken cooks.  When the chicken has cooked, add the broccoli, bamboo shoots and mushrooms. Let cook, stirring frequently for 5 minutes.  Add the sherry and stir, making sure to scrape up any bits that may have stuck to the bottom of the wok.  Add the soy sauce, red pepper flakes, napa cabbage and bean sprouts.  Cook for another 3 to 4 minutes, until sprouts and cabbage are wilted.  Serve over your favorite rice.

1 comment:

  1. I like that I can look at your recipes, and substitute very little (high fiber-low carb pasta or low sodium sauce)and still have a recipe that can co-exist with my diabetic diet. :) Keep it up, girl!