Monday, June 28, 2010

Menu Monday

First off I'd like to thank all of you for the AMAZING birthday wishes. I'm truly lucky to have you all in my life. Next year, send vodka.

And here we go.

Monday: Sweet and Sour Chicken and Veggie Stir Fry courtesy of Food Network (recipe below)

Tuesday: Grilled Hot Dogs and Stovetop Macaroni & Cheese (from The Brunette Foodie)

Wednesday: Tilapia with Rice and Fresh Green Beans Sauteed with lemon oil and garlic.

Thursday: Shrimp, Spinach and Tomatoes with Angel Hair

Friday: I'm angling for Chinese...we'll see how that goes.

Sweet and Sour Chicken and Veggie Stir Fry

Two boneless, skinless chicken breasts, fileted and cut into slices.

1 egg white
1 tablespoon Chines rice wine
1 tablespoon cornstarch.

(toss with meat, cover and refrigerate for at least an hour)

3 cups of veggies: blanched broccoli, 1 red pepper, 1 yellow pepper, onion (diced) and sliced carrot chips

Sweet and Sour Sauce:

Mix 3/4 cup chicken broth
1 tablespoon cornstarch

1/4 cup ketchup
1 teaspoon low sodium soy sauce
1 teaspoon sesame oil
1 teaspoon Chinese rice wine
1/4 cup sugar

1 teaspoon salt

Drain the excess marinade from the meat. Place your sauce, veggies and meat near the stove.

Heat 1/4 inch peanut of vegetable oil in a wok or skillet over medium heat. Add the meat; slowly stir 30 seconds to a minute. Transfer to plate; discard oil and wipe out pan.

Heat the pan over high heat, 1 - 2 minutes. Add 2 tablespoons oil, then 2 cloves of minced garlic, 1 - 2 tablespoons minced ginger, 2 minced scallions and a pinch each of salt and sugar; stir fry about 30 seconds. Add the veggies, starting with the ones that take the longest to cook; stir fry until crisp-tender.

Add the meat and sauce and stir until the sauce is thick and the veggies and meat are cooked through, about 3 minutes. Thin with chicken broth if needed.

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