Stir Fry, My style

So, this is what I made for dinner last night. It was mighty tasty. I had forgotten that I like to cook. Well, mostly.

I am really trying this whole gluten free thing. Even if I don't end up needing to eat gluten free, I think that I would still try it. If for no other reason than it might get me cooking at home more, and eating out less. That would probably also help me lose the extra fifty to sixty pounds that I have gained.

So this post is to remind myself that home cooking is a good thing. (Picture Martha saying it).



My Stirred Fry

Wok Oil (just a bit)
Chicken
Cauliflower
Broccoli
Snap Peas
Carrots
Broccoli Shoots
Onions
Hoisin Sauce
Rice Wine Vinegar
Sesame Oil

All amounts are at your discretion. Choose what you like, and how much you like. Chop and size according to your tastes.

Heat your wok over high heat. Glug the wok oil in the wok (I used about two turns). When the oil is hot, toss the chicken in. Brown for a few minutes until the chicken is mostly done. Push chicken to the sides of the wok and add a veg. Cook until the veg is just barely warm. Push that veg to the sides of the wok and add another veg, continue until all the veggies have been added. (Cook whatever will take the longest first, then add from there). Hopefully, by the end, all the veggies will be added and crisp-tender.

Add a bit of hoisin sauce. Stir. Cook until eveything is done to your liking. Turn off the heat. Add a bit of rice wine vinegar. Stir. Take wok off the heat, then add a few drops of sesame oil. Stir.

Serve over rice.

Makes about as much as you want to consume. It really depends on how many veggies you added. If your wok is too small, the cook each item separately until almost done to your liking. Take the item our of the wok just before it is cooked through and set aside. When everything is cooked, then you can add it all back in, add your sauces, and voila! Stir Fry.