I don’t know about you, but when I am home working and need a quick lunch, I want it QUICK. It’s often throwing together a green salad & omelet, or fajitas (or quesadillas), or – in winter – reheating some soup and making a sandwich […]
Continuing our series of Roast Chicken on Sunday means easy tasty meals for the week… This is day 3 and we are using one cooked breast from our Roast Chicken. You can still make this stir-fry using an an uncooked chicken breast. You just need to stir fry it longer to ensure it’s cooked through, before adding back the vegetable.
The idea behind stir-fry is to use what you have. Pick 3 or 4 vegetable with contrasting colors, that remain firm when cooked (not tomatoes), that cook quickly (not potatoes) and that do not “bleed” (not beetroot). I picked yellow beans, broccoli florets and red Italian peppers (in addition to onion), because they made a pretty colorful plate, and I had all of them on hand. Other choice at this time of the year might be: corn, green beans and orange bell peppers. Or green bell pepper, shredded cabbage and julienned carrots… you get the idea.
When making stir-fry, it’s important to have all the ingredients trimmed and cut to size, i.e. ready to go into the pot – that, by the way is called “Mise en place” in restaurant lingo – because each ingredients cooks fast. It’s also important to cut/slice/dice each ingredient into the same size to ensure even cooking. Finally, while a wok is nice, it’s not necessary: a cast iron skillet (which is what I use) works just as well. However, do not overcrowd the pan, or the result will be steamed ingredients, not stir-fried. Much better to cook in small batches! Each ingredient is first cooked separately, and set aside. Finally everything is added back to the pan with the seasoning liquid and cooked for a couple of minutes.
Fall Rainbow Stir Fry (more…)