I love my stove (basically a 2-year-old version of this). I got it to replace my first Kitchenaid stove, which died on me less than 2 weeks before The Stepson’s junior high graduation party. Oh, the horror. Add the limping-along fridge into that mix and you get 2 new appliances.
One of the best parts of my stove is one that rarely gets used.
Looks like a normal stove grate, right?
Shazaam! It’s a wok ring. Handy, huh?
I whipped together a quick and simple stir fry for dinner tonight, since The Gidge didn’t give me any other option. The Man has batting practice and TWO softball games, so I was on my own for dinner. He wouldn’t eat this, anyway.
Slightly untraditional in my veggie choices, but it’s what I had.
Quick Chicken Stir Fry
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 zucchini, sliced
1 8 oz package button mushrooms
6 green onions, sliced
1 small package snow peas
2 tbsp cornstarch
2 tbsp + 1/4 cup water
1/8 cup GF tamari sauce
1 tbsp olive oil
Preheat your wok (or large skillet) over high heat. Add the olive oil; when the oil is hot, add the chicken. Cook over high heat, stirring often, until chicken is cooked through, about 5 minutes. Take the chicken out of the pan and set aside.
Place the veggies into the wok and cook until softened (doesn’t take long!). Add 1/4 cup water to help steam the veggies. When the veggies are softened to your liking, add the chicken back into the wok. Turn off the heat.
Combine the cornstarch, tamari and remaining 2 tbsp water in a small bowl. Pour over the food in the wok; toss to coat. Serve over white or brown rice.
I am so proud . About 2 weeks ago, I hung bells on the doorknob to the back door, which leads to the enclosed porch, and by the back-back door, which leads to the backyard.
Tonight, The Gidge rang the bells on the back door to go out.
Now, if I could just get her to stop dining in the a la carte line. That’s her to the left, right after I yelled at her for snacking.