Asian Stirfry

I call this Asian Stir fry because it is influenced by a number of Asian dishes. I love all Asian food, Korean, Japanese, Chinese, Thai….mmmmm they are all so good. Therefore this dish does not taste particularly of one region, but a balance of a few. Try this dish as it is healthy, delicious, easy and filling. It is a wonderful way to get tonnes of veggies and lean protein in your everyday meals.

Sauce


1 cup soy sauce
2 tbsp garlic powder
1 tsp fish sauce
1 ½ tbsp sugar
1 tbsp rice wine vinegar
2 tbsp ketchup
1 ½ tbsp peanut butter
2 tbsp sesame oil
1 tsp siracha sauce or hot sauce


2 red peppers sliced thin
1 large onion or two small, sliced thin
1 large bunch of bok choy or baby bok choy; white section chopped into ½ inch pieces and greens just roughly chopped.
4 cloves of garlic chopped fine
1 cup of snap peas, fibrous tips removed
3 large chicken breasts
2 tbsp vegetable or canola oil
Salt and Pepper to taste


Directions

1. Mix together the ingredients for the sauce
2. Slice the chicken breast and add to a bowl with about one tbsp of the sauce, and leave to marinate while you chop the veggies
3. Heat a large skillet and add the oil and ½ the garlic. Once the garlic begins to sizzle and aromatize then add the chicken and onions and season with salt and pepper, cook for about 4 minutes.
4. Add the peppers the white section of the bok choy, 3tbsp of the sauce, and stir fry for another few minutes until the veggies are lightly softened and the chicken is almost cooked.
5. Last minute of cooking add the boy choy greens and snap peas, along with a little more sauce and salt and pepper.
6. Mix and allow the boy choy to wilt and take off heat.
7. Serve over rice or noodles

Tips: Season and taste as you go!!!It is the only way to begin to trust your judgement of how much of something to add. In addition Asian food is all about balance; salt, sour, sweet, savoury. With practice you can perfect this balance. Also you can use the sauce above as a marinade for pork or chicken, roasted in the oven or cooked on the grill; deelish!

Italian Bread Crumbs

Ingredients
Unseasoned Breadcrumbs
Parmesan Cheese
Garlic
Parsley
Salt and Pepper

Directions

1.Combine a 2:1 ratio of bread crumbs and finely grated parmesan cheese. So if you have 2 cups of crumbs add about1 cup of cheese…yes it’s a lot! The cheesier the better!
2.For every 2 cups of bread crumbs add about 3 garlic cloves- put through a press or very finely chopped
3.For every 2 cups of bread crumbs add about ½ a cup of finely chopped parsley
4.Add salt and pepper to taste

NOTE: These will be the best bread crumbs you have ever had. Save money, and don’t throw away your stale baguettes simply grate it into breadcrumbs. These breadcrumbs are used in so many of my recipes, such as: meatballs, chicken parmesan, cutlets, burgers etc. etc. Make a big batch of this and keep in a sealed container in the freezer, it keeps well for months. Also if you are buying plain bread crumbs, the best I’ve found is the No Name brand at superstore; other brands just seem to fine. You can also replace breadcrumbs with Panko.