but one of the problems I have when I get food out is my husband. He has a very negative reaction to Bell Peppers. even one peice of it touching another vegetable frozen together in a package will have terrible effects.
Recently we had a problem when I sprung for local Chinese take-out. something had been contaminated in an otherwise great record. I think someone stirred two different dishes with a bell-pepper-touched-deathspoon.
but now i know how to make one of my favorites at home. Mushroom Chicken!
to begin:
4-5 chicken thighs, relieved of skin and bone (oh the humanity)
2-3 zucchinii 4 if you really like it. sometimes i do!
1 container of mushrooms cut into quarters
1 can baby corns
1 can water chestnuts
1 tsp corn starch
3 tsp rice wine vinegar
cooking oil to coat your pan
1 tsp fresh ginger. i'm lazy and buy the 'fresh' in a jar stuff. powdered ginger will work in a pinch
1 tsp garlic. same as above
1 tbl soy sauce (i used teriaki sauce because its what i have!)
1 tbl oyster sauce
1 tsp sugar (brown sugar is nice here)
1/8 tsp sesame oil
ground pepper to taste
chunk the chicken, toss in a bowl with cornstarch and vinegar. let it chill out a while.
heat up your wok or pan, get the oil going. add ginger then the chicken and cornstarch goo.
when chickens about half cooked at zucchinii and mushrooms. let them give up their liquid to the sauce. add the soy sauce mixture. add the canned veggies.
server over rice and be amazed!
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