‘Chicken’ stir fry
The second week of August my niece and nephew stayed with us for several days. We had a blast playing board games, kayaking, picnicking, listening to live music, and going on a Secrets of Portlandia tour (which I highly recommend). My husband was even a good sport when my precious nephew pushed him down a hill in an abandoned shopping cart and let go of the cart. I nearly had a heart attack but I’m so glad they have that bonding experience to look back on (insert heavy sarcasm here).
A surprise for me was how much my niece enjoyed helping me cook in the kitchen. She’s really not into that at home but her and my sister love the Wheat Berry Salad I make so showing her how to put it together was on my list of things to do. She then helped my nephew harvest our green beans and they just picked those plants clean. When she was mixing the meatloaf, she said she felt in touch with her food. Of course I had her mix it with her bare hands which is the most fun way to mix meatloaf, in my opinion.
On her last night staying with us, we were feeling really creative and decided to just grab a bunch of veggies from the fridge, whatever spices and herbs looked good, throw in some vegan chicken strips and…viola…it was so good she cleaned her plate. You know Madi’s enjoyed a meal when she cleans her plate. Madi and my sister, Lori, have this amazing gift for rarely finishing a meal. I don’t know where they picked up that blessing because I’m the kind of person where if you put food on my plate enough to feed a 210 pound man, I will still eat it all. I have memories of being that way back to when I was six or seven years old; last person at the table and all my food gone. My mom was never the type of lady who forced any of us to be this way. Some of the habits we develop just have no rhyme or reason, I suppose.
So, a few nights ago I was channeling Madi and cooked up a similar stir fry but the one we made together will go down as one of my fondest memories.
A stir fry is really one of the simplest things to make. Not a true stir fry, I imagine, but you’re basically putting a bunch of chopped vegetables in a pan and cooking them up with some seasonings. Substitute (ie we used cauliflower last time and broccoli this time), follow the recipe exactly, whatever suits your fancy. A stir fry is hard to mess up.
‘Chicken’ Stir Fry
‘Chicken’ stir fry with red cabbage, and a variety of garden fresh vegetables
2 cups brown rice
4 cups water
2 Tbsp olive oil
2 medium onions, chopped
4 cloves garlic, chopped
½ cup water
2 medium carrots (fresh from the garden or store)
2 cups garden fresh green beans,
2 medium zucchini, chopped
1 cup fresh peas (or frozen)
1 cup fresh corn (cut off the cob or frozen)
1 cup red cabbage, shredded
1 ½ cups broccoli, chopped
10.5 oz package GardeinÔ teriyaki chick’n strips (vegan chicken substitute), chopped
2 – 4 Tbsp Bragg’s soy sauce alternative
Sea salt and fresh ground pepper to taste
Boil water in a 3 quart pot, add rice and simmer for 18-20 minutes. Drain water and set aside. In a 5 ½ quart skillet, heat the oil. Add onions and garlic and cook for 3-5 minutes. Add the water, carrots and beans and cook for 5 minutes. Add the remaining vegetables and chicken and cook for 15-20 minutes or until vegetables are your preferred texture. *This package comes with a teriyaki sauce. Feel free to add it to the stir fry.* Add the rice, Bragg’s seasoning, salt and pepper, incorporate for a few minutes and serve. Makes 6-8 servings.
Viki
I am a Clark County native. I am Level 2 WSET (wine and spirit education trust)-certified and enjoy pairing wine with my passion for travel and fondness of food. My most prized possessions are the memories of places I've been with my husband, the chance encounters we've been blessed to have along the way and my carry-on bag. I can often be seen around town and in tasting rooms with our two beautiful, double-Merle Australian shepherds, Challenge and Baby Girl.