Stir Fry On-The-Fly

Our 14 year old granddaughter, Madison, is once again living with us and her food likes are very different than ours, but we all enjoy stir fry.  So Bev got everything ready and we just winged it or wang it – you get the idea.

Bev used Chinese Five Spice and Emeril’s Essence on the chicken and shrimp (Chinese Cajun I suppose).  First, I cooked the chicken in a mix of canola and sesame oils until lightly browned and removed to a foil covered plate.  Next came the veggies with the broccoli and peppers first, then the onions, and finally the zukes, water chestnuts, and bamboo shoots – adding S&P each time.

Finally came minced garlic, shrimp, and the chicken back in along with some sauces – Bev just shook in some oyster and soy sauces until it tasted right and a final S&P adjustment was made.

We served it over rice and it was very good.  I’m sure if we’d followed a recipe or actually knew what we were doing, it could have been better, but it was pretty darned good.  I like that stir fry is receptive to the fly-by-the-seat-of-your-pants cooking method.

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Have a great day and thanks for stopping by Almost Heaven South.

One Year Ago:  None

Two years Ago:  Fall Is Finally Here

Larry

9/22/12 event date