I'm back from two glorious weeks in New Zealand! A trip that was so much more than I had imagined it could be. Talk about natural beauty! It seemed that around every corner was a view that was more breathtaking than the previous one. No wonder it's uncommon that Kiwis migrate. With a nod to the exception, why would anyone what to leave this place?
But I will tell you all about it in a subsequent post - with pictures too!
Right now, I'm happy to be back home and ready to cook. This morning, I made a farmers market run. In season now are snap peas, green onions, herbs, and strawberries. At least, these were what's available on a Thursday. The greens onions were of a significant size that I thought of using them as one of the main ingredients in a stir-fry. I find that stir-fries are a lean way of cooking and, of course, a quick way to get dinner on the table. And I must encourage you to make an attempt to get local, organic scallions; personally, I find that they are much sweeter and flavorful that the store-bought ones.
Chicken and Scallion Stir Fry
Serves 3 to 4
2 boneless, skinless chicken breasts
2 tbsp corn starch
1/2 tsp chili powder (more or less if you like)
2 garlic cloves, grated
1 tbsp freshly grated ginger
1/2 cup chicken broth
2 tbsp oyster sauce
1 tbsp sesame oil
1 tsp soy sauce
10 scallion stalks
1. Slice the chicken breasts into thin strips about 2" long. Add the cornstarch and chili powder and mix well. Set aside.
2. Mix together the chicken broth, oyster sauce, sesame oil, and soy sauce. Set aside.
3. Wash and dry the scallions well. Cut off and discard the root ends, then slice the rest of the stalks into 2" to 3 " pieces. Set aside.
4. In a wok or skillet over high heat, add the vegetable oil. Once the oil is heated, add the chicken, garlic, and ginger, and cook until chicken is no longer pink, about 1 to 2 minutes. Stir to prevent sticking.
5. Add the chicken broth mixture and cook for another minute or two until almost half of the liquid has evaporated and the remainder forms a thick sauce. Add the scallions and toss together for 20 seconds. Remove from heat and serve over warm, brown rice.