Whoa! It’s Friday! You know what I love better than having to work weekends? FOOD! Haha, so yeah, I work weekends. That really doesn’t make Friday that awesome. I should really work on my transitioning…naaah.
Anyways, to go with my themed days, today’s theme is food. I really like food and cooking and baking. This really is one of the most perfect themes for me. And so, here’s the theme’s introduction.
~I could share recipes or talk about my favorite foods and dishes. Really, this could be anything about food.
As you can guess by the title, I’m talking about stir-fry! No, this isn’t that crap that you take out of the freezer and heat up on the stove. This includes all fresh veggies! I really wish I took step-by-step pictures, but I think it’s really awkward cooking now that I live with my gramma. Everyone sits at the kitchen table for most of the day, whether that’s to read or work on school or just be on the computer. That being said, the kitchen is kind of small! We don’t have a dishwasher, and we wouldn’t even have room for one! So, I don’t know that I’ll take step-by-step pictures of the food I make, unless my gramma isn’t in the room. My sister already knows I’m weird and stuff~
Back on topic…I made stir-fry Wednesday night! I used to make it more often when I lived with my roommate(s).
(Excuse the paper plate…)
This recipe includes chicken as the meat…though I’m used to making it with only vegetables! My previous roommate, still my best friend, is a vegetarian. I sort of adapted to that when we lived together since I’m not really a fan of meat and all that.
This recipe made enough for three of us to eat with a bit leftover (sadly, hardly any rice).
- Onion – not really sure how much…I just cut it until it looks like it is enough – You want to slice this and then lay that flat and cut it in half.
- Carrots – I used about 6 or so medium carrots. DO NOT USE BABY CARROTS – Cut them how you like. I chop them to be a few inches long, and then I cut those in half the other way before making them into strips.
- Mushrooms – I used a couple handfuls of small, white ones. – Slice these.
- Red bell pepper – I used a whole one…though I think it was too much. – I just cut it in half, cleaned it out, and then sliced it. I cut the slices in half lengthwise.
- Broccoli – I used two small heads. – Wash it and then break it off and cut it up, depending on how large you want them. Remember, the smaller they are, the faster they cook!
- Chicken – Funny…I forgot about this at first. I thawed a few naked chicken tenders.
- Rice – You cannot forget this! We just eat white rice, but you can choose whichever one you like. Just don’t use the boxed instant rice. 😛
- Crushed red pepper flakes – I use this on the chicken and then the rest of the stuff.
- Soy sauce – Uh, I just pour it in until it looks good
- Brown sugar – A couple clumps…
((If you haven’t noticed, I don’t really measure much when cooking. I think it runs in my family.))
- You need to cut up all of the vegetables! I actually start with the onions and then the mushrooms. I then cook those in oil in the pan while I cut the rest of the vegetables. Make sure to stir it here or there. Also stir everything together when you add more vegetables.
- Depending on your chicken, you might want to start it first. After it is thawed (or maybe you’ll start with unfrozen chicken), you should fry it in a pan with some black pepper and crushed red pepper flakes.
- Somewhere around here, you should start the rice. The cook time all depends on the rice. White rice cooks pretty fast so it is one of the last things I do.
- Cut up the chicken into bite-sized pieces when it is done cooking.
- After your vegetables are all added to the pan, sprinkle more crushed red pepper flakes over it.
- Let the vegetables get most of the way cooked before you add the chicken that you already cut up.
- After everything is added, add soy sauce! I generally pour a bit in then stir it around. If it doesn’t look like there is much of a sauce then I add more.
- Next, add brown sugar. Do this a little bit at a time! I push the stir-fry out of the way and put the brown sugar directly into the soy sauce so it disintegrates quickly and mixes with the soy sauce.
- Try to the sauce. If you want it sweeter, add more brown sugar. If you think it’s too sweet, add more soy sauce. The amounts depend on your taste!
- After you’ve gotten the soy sauce to brown sugar ratio down, let the stir-fry cook in it a bit longer. You want the vegetables and meat to soak it up a bit!
- Put your rice on a plate or in a bowl and add the stir-fry on top!
- Now you’re ready to eat.
I used to add gochujang (Korean red pepper paste) to the sauce. However, I just threw it out because it was reaaaally old. I’m not sure if I can find any around here. Though, it might be too spicy for my sister and gramma. If you do use gochujang, get it on a spoon and add it little-by-little, very similarly to how you do the brown sugar. You want it on the spoon to slowly stir it around in the soy sauce. I suggest adding it after the brown sugar.
You can really use any vegetables you want! That reminds me, I had forgotten to add the water chestnuts to it while I was cooking…so we opened the can, heated them up in the microwave, and added them on our plates. Oops.
If you don’t like spicy, I suggest not adding the crushed red pepper flakes…or gochujang.
You might have noticed that I didn’t add any salt. I really don’t like salt. I rarely add it to things. Plus, the soy sauce has enough sodium on its own!
Let me know what you think of this!