When I am feeling overwhelmed by the amount of green veggies from my CSA and I am completely exhausted and need some energy back, I get out my wok and throw together a half-assed stir-fry. Here’s how you can too.
This is a healthy version, I only used 2 chicken breasts so this dish is mainly veggies. I can’t stand chicken for the most part, but it makes me really full, and that’s what I need sometimes. I served it over rice.
Serves – 4
2 chicken breasts, cut into inch long chunks
1 massive bok choy*, chopped
2 heads of broccoli*, chopped
1/2 a daikon radish*, chopped
4 cloves garlic, minced
1 cup chicken stock
sesame oil (i use the spicy kind)
1 TB cornstarch
1 TB fresh ginger, minced
First mix a tsp of your cornstarch with a tsp of ginger, a splash of each soy sauce, black vinegar, and sesame oil in a bowl. Toss with your chicken and set aside, let marinate while you chop your veggies.
Heat a splash of sesame oil in a wok and add in your garlic for a minute and then your veggies.
in a separate bowl, mix the rest of your cornstarch with your chicken stock and add half to the wok.Add your ginger and drizzle some soy sauce and black vinegar on top. Stir until cooked to your liking. Personally I like my veggies soft in this kind of dish, so i cook them for about 30 minutes on medium high heat. Then take them out of the wok and reserve to the side in a bowl.
Add your chicken to the wok and cook for about 4 minutes, or until cooked all the way through. Add back the rest of your veggies and mix. Pour in the remainder of your chicken stock mixture and cook for a few minutes. Serve over rice!
Voila. Half-assed Chinese food.And lunch tomorrow doesn’t even have to be thought about. Wee-hooo