I love trying out new recipes, but I find that many call for ingredients I just don't have laying around the house and am unlikely to use again except with the same recipe. You'll find that I often substitute for things that seem close enough to me but maybe not to the more savvy chef...it works well enough.
The stir-fry recipe below was pretty good-- it felt like it was missing a little bit of flavor when I first started but once I got to more of the sauces, it had a nice kick to it. Austin said it was the toats mcgoats...I'm taking that as a good sign.
I used chili oil instead of sesame oil (sesame oil was expensive, and I need chili oil for another recipe), ground ginger (don't know if my grocery store even has ginger root, but then again, I never looked for it), and frozen veggies (allow more time for cooking). Be careful with the high heat before adding the oils and spices. Round 1 left me with a burned blob of oils in the wok before I could add the ginger, so I lowered the heat for round 2, which was much more successful. I am also skeptical of any steps that tell you to cook for 15 second-- you should be too.
Stir-Fried Chicken with Broccoli, Red Peppers, and Cashews (courtesy of weightwatchers.com)
|2 tsp vegetable oil, divided|
|1 tsp sesame oil, divided|
|1 1/2 Tbsp ginger root, finely chopped|
|3 clove(s) (medium) garlic clove(s), finely chopped|
|1 pound(s) uncooked boneless skinless chicken breast(s), cut into 1/2-inch pieces|
|1 large sweet red pepper(s), cut into 1-inch pieces|
|2 cup(s) uncooked broccoli, florets|
|2 Tbsp low-sodium soy sauce|
|20 item(s) cashews, roasted, unsalted, roughly chopped|
- Heat a large nonstick skillet over high heat. Add 1 teaspoon of vegetable oil, 1/2 teaspoon of sesame oil, ginger and garlic; cook 15 seconds. Add chicken and stir-fry until starting to brown, about 3 to 4 minutes; remove to a plate.
- Add remaining teaspoon of vegetable oil, pepper and broccoli to same skillet; stir-fry for 3 minutes. Add chicken back to skillet, pour in soy sauce and cook, stirring, until chicken is cooked through, about 2 minutes more; toss with remaining 1/2 teaspoon of sesame oil. Sprinkle on cashews and serve. Yields about 1 3/4 cup per serving.
Total point value-- 6, with 1 cup rice-- 11 points (pretty good for a filling dinner).