It’s been a busy busy time for me. Sigh. I was hoping to get more posted the past week but seems like there’s not enough minutes in a day. haha! Ah well.. I’ll try to get post more regularly. At least as much as I am able to. Also, we just returned from a trip overseas for a good friend’s wedding and the work piling up at the office is.. well. And I kinda lost my voice. It’s been an interesting week. Can you tell?
With the weather being unforgiving (I complain about the weather a lot, don’t I?) i.e. rather hot with little rain and unreliable forecasts, I sometimes try not to stay in the kitchen for too long. The heat form the stove and from the air can make me feel really uncomfortable. Besides, trying to get better from a bout of weird voicelessness mandates lazy cooking. I still have no idea why I lost my voice. Maybe it’s a sign that I should talk less.
Frankly though, I’d go for stirfries even if I didn’t have an excuse. Who doesn’t like quick fresh dinners? My favourite part is how the veggies stay vibrant and crisp due to the short cooking time.
One dish dinners. How I loveth thee.
Do you have reliable one dish dinners that you go to very often? I’d love to learn from you.
I’ll write something about what we ate during out trip soon! 🙂
“Therefore turn thou to thy God: keep mercy and judgment, and wait on thy God continually.” (Hosea 12:6)
- 1 large Chicken Breast, cut into strips
- 1 tsp Sesame Oil
- 1½ tbsp Soy Sauce (separated use)
- ½ tbsp + 1 tsp Mirin (separated use)
- ¼ tsp 5-Spice Powder
- ½ tbsp Corn Starch
- ½ tsp Salt
- a pinch ground Black Pepper
- 2 cloves Garlic, peeled & sliced thinly
- ½ Red Bell Pepper, deseeded & sliced
- 2 Eryngii Mushrooms, sliced
- 1 pack Snow Peas (about 15 pcs), cut into half
- 1 tbsp Kecap Manis
- 2 tbsp Vegetable Oil
- In a bowl, stir chicken strips with sesame oil, ½ tbsp soy sauce, 1 tsp mirin, 5-spice powder, corn starch, salt & pepper. Cover and leave to marinade while preparing other ingredients or in the fridge for a few hours.
- Heat up vegetable oil on HIGH in a large wok or pan. Brown chicken strips on both sides, about ½ min each side. Do it in batches if necessary. Make sure the strips are cooked through but not overdone. Remove & reserve.
- In the same wok, saute garlic slices until fragrant then pour in kecap manis, remaining soy sauce & mirin. Bring to simmer.
- Toss in eryngii mushroom slices and leave to braise for 1-2 minutes.
- Scatter in bell pepper & snow peas. Stirfry until peas are bright green, about 2 minutes.
- Return cooked chicken strips into the wok and give everything a last stir.
- Dish up and serve immediately with rice.