Super-fast stir-fry meal fast, yummy for RV
There are so many times, especially after a long day of sightseeing, when we return to the field and nobody feels like cooking. It is tempting to go out for something that is cheap and bad for us, and more often than not, that is what we do. Try to have a few things, though, that will keep us from doing it too. All it takes is a couple of chicken breasts in the freezer and some Borealis – maybe a bit of broccoli and red pepper, or some celery and carrots – atop steamed rice (instant is better for you than a Big Mac) and we're good to go.
Here it is favorite stir-fry of our family.Limit with vegetables in this Sky – we used carrots, celery, all sorts of peppers, broccoli, asparagus, mushrooms (shiitake, portobello, button), bok choy, baby corn and onions, all to good effect. We do a full steam rice, but is faster with instant if that's what you have on hand. Serves 3-43 Boneless Skinless chicken breasts, cut into tablespoon 1 inch thick strips2. toasted sesame oil, plus 4 tbsp more. 2-inch piece of fresh ginger, chopped, or 1 tbsp. ground ginger6 cups of vegetables, cut into bite-size chunks2 spoon. Rice vinegar, rice vinegar or white wine vinegar2 tbls. black sesame seed
Soy sauce at tasteHeat a large skillet or wok over medium-high heat until hot; Add 2 tbls. sesame oil and then immediately add chicken strips. Saut?, stirring, until the meat is cooked through, about 4 minutes. Remove from the Pan, set aside chicken in a bowl and turn off the burner. Add garlic and ginger to pan. Let it sit for a minute, then turn to medium heat. Add the remaining sesame oil and FRY for 10 seconds. Add the vegetables. Saut?, stirring constantly, until vegetables begin to soften. Pour vinegar over and mix by hand. Reserved chicken cut into bite-size pieces and toss with mixed vegetables. Cook until heated through, about 1 minute. Sprinkle sesame seeds over the top and divide among serving bowls with white or brown rice. Serve with soy sauce on the side.The roadtripster is the handle of a long-standing ammirareun who travels the country with every means possible, sometimes in a campervan, sometimes car camping or in the backcountry, with children and without.
Here it is favorite stir-fry of our family.Limit with vegetables in this Sky – we used carrots, celery, all sorts of peppers, broccoli, asparagus, mushrooms (shiitake, portobello, button), bok choy, baby corn and onions, all to good effect. We do a full steam rice, but is faster with instant if that's what you have on hand. Serves 3-43 Boneless Skinless chicken breasts, cut into tablespoon 1 inch thick strips2. toasted sesame oil, plus 4 tbsp more. 2-inch piece of fresh ginger, chopped, or 1 tbsp. ground ginger6 cups of vegetables, cut into bite-size chunks2 spoon. Rice vinegar, rice vinegar or white wine vinegar2 tbls. black sesame seed
Soy sauce at tasteHeat a large skillet or wok over medium-high heat until hot; Add 2 tbls. sesame oil and then immediately add chicken strips. Saut?, stirring, until the meat is cooked through, about 4 minutes. Remove from the Pan, set aside chicken in a bowl and turn off the burner. Add garlic and ginger to pan. Let it sit for a minute, then turn to medium heat. Add the remaining sesame oil and FRY for 10 seconds. Add the vegetables. Saut?, stirring constantly, until vegetables begin to soften. Pour vinegar over and mix by hand. Reserved chicken cut into bite-size pieces and toss with mixed vegetables. Cook until heated through, about 1 minute. Sprinkle sesame seeds over the top and divide among serving bowls with white or brown rice. Serve with soy sauce on the side.The roadtripster is the handle of a long-standing ammirareun who travels the country with every means possible, sometimes in a campervan, sometimes car camping or in the backcountry, with children and without.
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