Stir Fry

Do to the fact that my sister just had surgery on her feet last week and is immobile for a few weeks, I need to up the amount of blogs I post. I wish I could have been up there with her for her surgery, but I couldn't and she had Mom (and her husband) to take care of her. Now, I need to do my part and keep her entertained via the internet (blogs, skype, gmail chat...) I know my last blog certainly didn't tickle her fancy (read the comment and you'll see how much she loves Sloppy Joes) and this one probably won't either. I can't quite help that though! At least I'm blogging right?!

Tonight, I made stir fry and fried rice for dinner. It was so good. As I learn more about cooking and get more experience under my belt I feel much more confident. Almost every evening when we sit down for dinner I say this phrase to Chris....." This is my best __(whatever I made that night) yet." He usually chuckles and reminds me I say that every night. It is true I do say it most nights, but that doesn't change the fact that each night my food gets better and better. I just love nights like tonight when I have energy to put time and love into cooking dinner. I do believe LOVE makes all food taste better!!!!

I have been helping Mom make stir fry for years. Whenever I make it with her it always tastes soo good, yet somehow when I make it myself it just isn't the same. I think because I get lazy and throw all the veggies in at the same time, knowing full well some take longer than others to cook. Tonight... I had patience!!! (A loud gasp sounds from all who know me.) I paid attention to the delicateness of the veggies and the outcome was a delicious dinner, that was truly "My best Stir fry yet."

Here's how to make it incase you decide to try.

2 small chicken breasts (diced)
1 large celery rib (sliced)
1 large carrot (sliced)
1 small head of broccoli (cut into florets)
1/2 an onion (sliced)
2 medium zucchini (sliced)

1 cup water
1 tbsp soy sauce
1 tsp chicken bullion
dash of ginger
1tbsp corn starch

In a large pan cook the chicken in a little bit of olive oil. When chicken is fully cooked add the onions and sprinkle with garlic powder. Cook until onions are just about done, then take off the heat and set aside in a glass bowl (Covered.) Add a little more olive oil to the same pan and then add the celery, carrot and broccoli. Cook in oil for a few minutes constantly tossing to keep from burning. Turn heat down to medium and add about 1/2 cup of water. Put a lid on the pan and let veggies steam for a while.

While the veggies are steaming in a small sauce pan add water, soy sauce, chicken bullion and ginger. Stir over high heat until well mixed and liquid is boiling. In a measuring cup add 1tbsp corstarch and stir in just enough water to make it a thick (yet still runny paste. Use very small amounts of water at a time it doesn't take much.) Pour the cornstarch mixture into the pot, stiring constantly, or it will chunk. Stir until thick. Once the veggies are almost done add the zucchini. Cook all veggies until zucchini is tender. Add the chicken and onion and mix all together. Once the sauce has thickened pour over the veggies and stir until all veggies are coated.

Serve over chinese noodles (the best are found at Peking in Red Bluff, CA) or over white rice. Enjoy!