Wednesday, January 12, 2011
No Wok, No Time?
As I’m sure you’re all aware, snow blanketed the southeast, leaving inhabitants crippled in its wake… or so the weatherman said. I took a trip to the Piggly Wiggly Sunday to do my weekly shopping; but much to my surprise—the shelves were empty! It seems that the neighborhood decreed a state of emergency, and all stock items were therefore sold out. The produce shelves we scant with onions and potatoes, garlic cloves and sick looking lemons. I was crippled more from the lack of fresh food than by the pending snowstorm! So with my futile grocery list in hand, I moved down each isle, wondering what I could piece together for my dinner. In the designing world, all you need is a spark to ignite an idea—and so my dinner emerged in the shape of a dry seasoning packet of stir-fry sauce!
NOTE: I don’t own a wok or a wok spatula—so most of this is improvised with a pan and tongs.
Dry Seasoning Packet of Stir-Fry Sauce
1 bag of frozen stir-fry vegetables
Handfuls of fresh spinach
1 can of water chestnuts
1 can of bamboo shoots
Pinch of Curry Powder & Cayenne Pepper
MIX dry packet of sauce accordingly in separate bowl.
ADD both cans of water-chestnuts and bamboo shoots, toss and coat.
HEAT 2 tbs oil to non-stick pan and sauté frozen veggies until almost tender.
ADD the stir-fry sauce (water chestnuts and bamboo shoots included), HEAT until veggies are tender.
ADD handfuls of spinach and cook until wilted.
SPICE with Curry & Cayenne pepper, SPRINKLE with sesame seeds.
TOSS all ingredients until well coated and heated through.
GARNISH with drops of soy sauce and cilantro leaves
NOTE: Can serve alone or over rice.