Sometimes you just have to make stir fry. It takes a wee bit of prep work but comes-together in its final form in a matter of minutes. Serve with rice or udon noodles and top with crispy Asian noodles. Low fat, lots of veggies and generally healthy if you skip an egg roll course.
We like shrimp but tonight it's boneless, skinless chicken breast.
Get your wok on the stove top with some oil heating and assemble all of your ingredients.
Mise en place; starting a nine o'clock, stock, crispy noodles, chicken (sliced in thin strips), rice, diced green scallions, onions, carrots, bok choy (coarsely chopped), sugar snap pea pods, broccoli, water chestnuts (sliced) and oyster mushrooms....
Start your onions and garlic - soften, don't burn. Add carrots....
Then your chicken.
Give it a stir and toss in the mushrooms and veggies.
Add chicken stock followed by a slurry of corn starch to thicken.
Serve on white, basmati rice topped with crispy noodles and chopped green scallions.
Enjoy!
Leftovers make for a quick lunch. Pretty good chow if you can get it...
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