Usually three times per week i'll cook myself, and any others interested, a meal worked around the theme of stir fried vegetables over a grain adding whatever chunk of already cooked protein that may be stashed in the fridge. With it nicely tucked into the 40C's with humidity and not much cooler in the kitchen, moved the stir frying outside to the gas grill in a perforated grill wok.
Dinner for two...
Vegetables - first in... cauliflower, white onion, ginger & bok choy stems.
Next addition is red pepper, button mushrooms and backyard sugar snap peas.
Sauced in a regular wok with a mix of soy sauce, oyster sauce, Sriracha, minced garlic and chicken stock, bring to a boil add the cornstarch thickener, allow to thicken then in with the chiffonade bok choy stems and sliced up grilled chicken breast to heat through. Over basmati rice - some bean sprouts, scallions and black pepper to finish. Nice smoky crunch.
Fresh squeezed lemonade - lemon juice, white sugar and club soda over ice.
Music - Sleater-Kinney, The Woods
dave
Dinner for two...
Vegetables - first in... cauliflower, white onion, ginger & bok choy stems.
Next addition is red pepper, button mushrooms and backyard sugar snap peas.
Sauced in a regular wok with a mix of soy sauce, oyster sauce, Sriracha, minced garlic and chicken stock, bring to a boil add the cornstarch thickener, allow to thicken then in with the chiffonade bok choy stems and sliced up grilled chicken breast to heat through. Over basmati rice - some bean sprouts, scallions and black pepper to finish. Nice smoky crunch.
Fresh squeezed lemonade - lemon juice, white sugar and club soda over ice.
Music - Sleater-Kinney, The Woods
dave
