The Lexingtonienne

January12th

3 Comments

Easy Stir Fry

Posted in: Recipes

It’s no secret that having a baby changes everything. Including the way one prepares dinner and writes one’s blog.

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For example… Eleanora is one month old today (!!) and I finally got back into the kitchen last night to make a simple stir fry that took two days and a surprising amount of planning to pull off.

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And when I say “simple,” I’m not kidding. It isn’t the fanciest thing you’ve ever seen on The Lexingtonienne. But it’s fresh and it involves vegetables and it was made by me.

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Our New Roommate requests quite a bit of attention, which makes cooking an interesting feat to accomplish. So I poached my chicken and chopped my veggies the day before, while my assistant took naps in interesting poses.

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And when I was cooking my stir fry, I employed the babysitting services of a pacifier that kept falling out of the baby’s mouth. So I would add an ingredient, stir, then scurry into the living room to deposit the pacifier back into Eleanora’s little kisser.

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This step  — add, stir, return pacifier to baby’s mouth — was repeated until all ingredients were added.

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As far as processes go, this one was definitely a bit… different. But it worked, and this stir fry is REALLY good. So if you are a busy, distracted person, it’s a great recipe to try.

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EASY STIR FRY (pdf)
Canola oil
1 small onion, sliced
2 zucchini, sliced
2 C cooked chicken breast, shredded or chopped *
2-3 garlic cloves, minced
1 can sliced water chestnuts, drained and rinsed
1 can bamboo shoots, drained and rinsed
1 C shredded carrots
1 C cashews
1 C fresh pineapple, cut into bite-size pieces
1/2 C store-bought stir fry sauce
1 tsp chili paste (leave this out if you don’t like spice because it is SPICY!)
Soy sauce
Black pepper

*I poached two chicken breasts the day before, stored them in the fridge overnight, then shredded them up with two forks. I microwaved the shredded chicken for 1 minute before adding to the stir fry, so it wouldn’t be fridge-cold when added.

Heat a large skillet over medium-high heat. Add enough canola oil to lightly coat the pan. Saute onion until beginning to soften, then add zucchini. Cook for about 5 minutes. Add remaining ingredients one at a time, stirring between additions. Season to taste with soy sauce and pepper, and cook until all ingredients are hot. Serve over rice.

xoxo,
Hannah

3 Comments

  • Comment by Beth — January 13, 2011 @ 8:56 pm

    Your assistant is so cute!

  • Comment by Simone Wolfe — January 13, 2011 @ 11:00 pm

    Thank you Hannah! We had the stir fry tonight and everybody love it!

  • Comment by Lindsey DeMoss — January 17, 2011 @ 11:28 am

    Hannah-
    I made the stir fry last night and it was delish! Thank you for sharing all your wonderful recipes!

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