Read ME!

I know no one ever reads recipe blog posts. That's why this one isn't a recipe blog post. If you really know me, you know I usually have crazy, wacky dreams, and always have had crazy, wacky dreams. I've decided to keep a blog of all of them, to help me remember them. I think I may call it "Dream Weaver" because that was stuck in my head all morning this morning.

I have a confession to make. I lied above. I had an Alphabet potluck today at work where we had to bring things that have the same initials as our names. I decided to bring Stir-Fry. I've never made it before, so of course I made up a recipe. Word is that it was pretty yummy. I couldn't have any because my digestive system is still on the uphill from having the flu last weekend. I figured feeding it a ton of vegetables wouldn't be the best idea ever.

Here's the recipe if you'd like to try it yourself. (Warning! This makes a TON of food. I could barely stir it when frying everything in my big Wok pan. It might be ideal to half the recipe. Everything cost me about $20 total.)

Recipe for Stir-Fry

Ingredients:
1 Can Mini-Corn pieces
1 Can Bamboo Shoots	--Purchased at Chao’s
½ Can Whole Water Chestnuts	(77 N. University Ave.)
½ Bag Bean Sprouts
1 Red Pepper
2 Chicken Breasts
3 Cloves Garlic
3 Broccoli Crowns
3 Green onions
4 Carrots
2 tsp. Ground Ginger
Vegetable Oil

Sauce Ingredients:

½ C. Soy Sauce

¼ C. White Wine Vinegar

2 Tbsp. Corn Starch

Rice Ingredients:

2 C. Water

2 C. Chicken Broth

2 C. Long-grain Rice

Directions:

Prep time: 40 min.
Cook time: 20 min.

Rice:

Rinse rice until water is no longer murky. Combine rice, water, and broth in a medium pot and bring to a boil. Cover and cook on low for 40 minutes.

Stir Fry:

Make sure to do all preparation before starting to cook. Cut up all vegetables as preferred: Julienne or diced. Rinse canned foods in water and drain. Mince garlic cloves and cut chicken into ½ inch cubes. Mix sauce ingredients and set aside.

Pour vegetable oil in Wok or large frying pan until bottom is coated with a little more than 1/8 inch oil. Add minced garlic, ground ginger, and chicken. Cook on medium-high until chicken is only slightly pink. Add vegetables in 2 minute increments while stirring in this order: 1. Carrots; 2. peppers, broccoli, and onions; 3. Corn, bamboo, and chestnuts; 4. Bean sprouts. Let all ingredients cook while stirring for another 3 or 4 minutes. Turn heat down and cover for 5 minutes. Drizzle sauce over pan and stir a few times. Serve over rice.