I feel like the mark of a true cook is when a chef can look at a recipe as a base, not as a rule. I’ve always fallen into the rule category. Tonight, I took a (baby) step towards chef-dom!
My original plan for dinner tonight was to have spaghetti squash stirfry. Two things happened to that plan: I didn’t have enough spaghetti squash (I only had half of a squash) and I forgot to set the timer on the oven, so I really have no idea how long it was in the oven for. Opps.
So, spaghetti squash was out. I called up udon noodles from the bench. The recipe I was working with called for pork. I didn’t have any in my kitchen, but I have tons of chicken in the freezer (I buy chicken breasts whenever they’re on sale… I’ll eat them eventually). So, pork was out. Chicken was in. Then I added a red bell pepper and snow peas to the recipe. I was never a pepper person. They were always so scary. Now I’m obsessed (check back tomorrow for more pepper fun).
So, my end result:
Kitchen Sink Stirfry
Inspired by EatingWell
This is what I put in mine, but as I came to this recipe by basically using what I had, you can really do whatever!
- 2 t sesame oil
- 2 cloves garlic, minced
- Red bell pepper, sliced
- Snow peas
- 5 scallions, chopped thinly
- 1 tbsp ground ginger
- 1/2 chicken breast
- Udon noodles
- 2 T reduced-sodium soy sauce
- 2 T rice vinegar
- Cook udon noodles. Begin wok work when udon noodles are placed into water to cook.
- Heat wok over medium heat.
- Swirl in oil, then add garlic, pepper, snow peas, and scallions. Cook, stirring until fragrant, or about 30 seconds.
- Add the chicken, stirring constant, until just cooked, about 2 to 3 minutes.
- Add cooked udon noodles. Stir for 1 minute.
- Add soy sauce and rice vinegar. Cook, stirring occasionally, until fragrant.
Should keep me full and focused through my kickboxing and power yoga classes tonight!