I’ve finally realized that I really do prefer cooking mise en place (or as Use Real Butter called it recently, mess in place). I chop almost everything and then start cooking.
Tonight’s version of stir fry.
1ish onions (1 had one normal sized one, a 1/4 and a 1/2 from two small ones)
3 cloves of garlic
4 measly “normal” store bought carrots
1 handful of green beans
1 small zucchini
1 small mystery summer squash
1 chicken breast
2 T brown sugar
1 T lemon tamari
1 T oyster sauce
1 T sesame oil
1/2 T? siracha
Start your rice (I <3 my rice cooker)
Slice your onions thin.
Mince your garlic and ginger.
Cut up your carrot and green beans into whatever size you see fit.
Same with the zucchini and summer squash.
Now with all your veggies tended to, cut your chicken into bite size pieces.
Put some oil in your cooking vessel.
Cook the onion first, and if you're me, almost caramelize it, because if you don't, you'll pay for it later!
Add the garlic and ginger, cooking for another minute.
Add chicken, and cook, stirring fairly regularly until it's pretty much done.
Add the carrots and green beans, cover and cook for a minute or so.
Uncover and add squash. Stirring more to heat them up then to really cook them.
Add your sauce and whala, dinner is ready.
While flavorful, this didn't create as much sauce as I like with my stir fries. Not sure why. I also could have used to add just a bit more siracha.