Wednesday, March 12, 2008

Sweet/Spicy Stir Fry

Of course I made this up, modeled after may other recipes and meals I've tasted.
You can use chicken, pork or beef. I prefer chicken or beef, as they have milder taste and pick up the other flavors better. And cook faster!

2 cups rice (cook as directed by package) 1 bag frozen stir fry vegetables (wegmans makes a variety so you can choose the veggies you prefer) *I use about half of the bag for me and Kevin, with some leftover

1 lb chicken or pork, boneless, cut into bite-size pieces

1/2 cup apricot preserves (I use wegman's triple fruits with apricot, peach, and some other orange fruit)
1/2 tsp ground black pepper (I use Jane's crazy mixed up pepper)

1/2 tsp ground ginger

1/4-1/2 tsp garlic powder

dash salt to taste (salt after meal is together for best flavor)

few tablespoons of water
*all spices to taste, if you want it spicier, add more ginger and pepper

1. cook rice according to package directions.
2. while cooking rice, saute' meat in frying pan, on medium, with tiny bit of olive oil
3. add veggies to frying pan, may need to add a few tbsp of water
4. while that is cooking, in a small bowl mix all ingredients of sauce together. if it's really thick, add a bit of water.
5. when meat is done and veggies are almost done, add sauce into frying pan.
6. I put the rice in a bowl, and top with veggies and meat and some sauce. You may have to play with the measurements of the sauce if you want some leftover to drizzle on top of the meal. It can cook into the meat and veggies fast if the heat is up high.

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