Tuesday, December 8, 2009

Sarah- Iron Chef Blogger Challenge #4- Bok Choy

A couple things to note about this entry:

1. There is NO bok choy in the stir fry above. There would have been, if my favorite grocery hadn't been out of it and if it hadn't been 4 degrees outside. You just cannot expect me to shop around in 4 degree weather.

2. I don't have explicit directions for you... as stir fry is a kind of go as you go thing... but here's how I suggest you do it.

Bok Choy (hold the Bok Choy) Stir Fry

1. Marinade veggies and chicken (for 3 people I used 2 breasts) separately for at least 30 minutes. Poke little fork holes in your chicken so the sauce gets in there good. I used Panda Express "Mandarin Sauce", soy sauce, garlic and ginger in amounts that looked delicious for marinade and carrots, broccoli and snow peas. I'd also suggest Bok Choy, brown onions, spinach, cauliflower (we'll I'd suggest it if I like it) and bean sprouts.

2. Cook plain white rice (about 1/2 cup per person is plenty!) in a rice cooker.... or you know, however you want.

3. When rice is done, throw your chicken in a pan (along with the left over marinade) and start to cook. Throw your veggies in a wok (with all the left over marinade). Cook chicken till opaque through, cook veggies till slightly wilted.

4. Plate! (Can you tell I've been watching too many cooking shows?) Put the rice on, then veggies, then chicken. Then top with some Mandarin Sauce and soy sauce. Sirracha hot sauce is really good, but super hot so use sparingly. Teryaki sauce is good too, if you aren't fond of Mandarin sauce (me, I could live on it and really did in college).

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