There’s a grocery store in Chicago called Stanley’s, and it’s known for its fresh produce. It was my first time there, so I got overly excited by all the beautiful vegetables that I purchased too many items. Stir fry is a great route to go to enjoy and not waste your veggies. Plus it freezes well, so don’t be afraid to cook extra.
Key Ingredients:
- Extra Virgin Olive Oil
- Chicken
- One Egg
- Pea Pods
- Canned Baby Corn
- Green Onion
- Yellow Onion
- Bean Sprouts
- Kikkoman Kung Pao Seasoning
- Cashews
- Almond Slices
- Soy Sauce
- Red Chili Garlic Sauce
- Brown Sugar
Brown the diced onions in 2-3 tablespoons of olive oil, add baby corn. In a separate pan, cook three chicken breasts. Add seasoning, several dashes of soy sauce and about two tablespoons of brown sugar to the stir fry. Let the ingredients simmer on medium heat. Meanwhile, steam the pea pods. I did mine in the microwave for a few minutes. Then add the pea pods and bean sprouts to the stir fry. Once all the veggies are in the pan, add a few dashes of red chili garlic sauce and crushed up cashews and almond slices. I only included almonds slices because I didn’t have enough cashews! But it tasted great. Then add the scrambled egg and let the stir fry simmer. I kept mine covered to cook a bit quicker.
This is a delicious meal and tastes even better with a glass of red wine!
Happy Eating!
Kara
