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May
03

“Sweet and Sour” Stir Fry

I keep forgetting about this, but I had a head of cabbage, and not wanting it to go bad (I am doing my best to stop the food waste from spoilage), I decided to make a stir fry. We both needed some protein so we added chicken.

I used chicken breast which I cut off a bone-in split breast.

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(I cut it up after my broccoli, that’s the little green thing that found its way into the wok)

After the chicken was done, after no pink showed when a piece was broken in half, I removed it from the wok, and added all my veggies, which this time were:

Cabbage (1/2 head, chopped)

Broccoli (1 crown, chopped)

Green Pepper (1 chopped)

and my spices:

Ginger (1Tbsp fresh grated)

Sesame oil (a good drizzle)

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IMG_1611After it cooked down for several minutes over medium-high heat, I tasted some cabbage to see if it was done. Since everything but the chicken (which was cooked first) is safe/ok/tasty when raw, it is more about cooking it to taste.

IMG_1612This is what the veggies looked like when done for us.

Next, I stirred in the chicken and half a bottle of Kikkoman’s Sweet and Sour Sauce. This was Marc’s decision for a sauce that he wanted, but we won’t use it again – not nearly worth the cost in such a cheap meal otherwise.

IMG_1613Served over brown rice with soy sauce. (Ignore the stain on the placemat – I’ve had a barbecue sauce fixation lately, and that doesn’t come out of placemats too well).

Overall this was a very good meal, and the only thing I really thought about was adding a can of pineapple to make it a little more special – and more on that sweet and sour flavor Marc was craving. If I were to repeat it, I’d definitely add the pineapple and a little vinegar, and hold off on the jarred sweet and sour sauce.

 

 

 

 

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