Sunday, April 17, 2011

Good food is always good news.

Lyman and I have been erratically trying to develop a go-to stir fry recipe for years. The other day he came across Garlic Chicken Stir-Fry.

We've made a few changes to bring it more in line with our tastes. First, a teaspoon of grated ginger ain't nothin'. We use a tablespoon of minced. Second, two tablespoons of sugar is way too much for us. If we want something sweet we'll buy ice cream. So we dropped that to a pinch, about a teaspoonful. Third, we added about five minced dried Thai chiles for heat. Fourth, we added a carrot, thinly sliced so it would cook quickly.

And for variation, last night we used pork tenderloin sliced into thin strips rather than chicken. Rather than browning that early, we waited until the veggies were nearly done, so the pork wouldn't dry out.

It was good. Worth doing regularly.

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