Another simple, easy meal.
Suzette brought home the largest roasted chicken I have seen in quite a
while from the Greenhouse Bistro and Bakery around 7:30 p.m. because she stayed
for the Marble Brewery beer tasting.
I cut up the last half of the bag of baby bok choy with
three cloves of garlic and about 1 ½ Tbsp. of fresh ginger with two
shallots. I separated the leaves from
the stalks and other hard vegetables and then threw a handful of brown beech
mushrooms in with the stalks.
When Suzette arrived I started stir frying the stalk mixture
in about 2 Tbsp. of peanut oil and Suzette heated up the PPI Bulghar wheat and
rice in the microwave. When the stalk
mixture had softened (about ten minutes), I added a little Chinese rice cooking
wine and about ½ tsp. of salt and ½ tsp. of sugar to the vegetables, tossed
them a few times and covered them with a wok cover to steam a bit. I did not add any soy sauce to the mixture to
keep it from having a Chinese flavor, so it would complement the chicken
better.
We cut the leg quarters off the chicken and heated them in
the microwave. After a couple of minutes
when the vegetables were cooked and chicken and rice mixture hot, we plated up
dishes and poured out the last of the Vouvray and ate our quick delicious meal.
Bon Appétit
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