I was going to title this blog post "Take-Out... At home!" but I thought about how trite that sounds... Everyone's used it, so why should I?
Last night, I made a lovely roasted sweet potato and red leaf lettuce salad and I cooked up a few chicken breasts to go along with it. I had one leftover because Isaias didn't eat. (Sometimes, he's like Thomas because he's so picky with food.) I cubed that up tonight and tossed it in with the sweet and sour vegetables... you can use pork, chicken, beef... whatever meat you'd like. What I like about Asian food is that most of it is vegetable-centric. So very little meat can go a long way. Oh, one more thing: when I am talking about "bags" as measurements for the vegetables, I generally mean the smaller bags... not the "super duper family sized" bags that generally cost $2 or more...
Quick Sweet & Sour Recipe:
Ingredients:
1 small can of chopped pineapple, reserve 1/3 cup of the juice
1 bag of frozen mixed peppers and onion strips
1/2 bag of frozen broccoli
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon flour
Meat of your choice (and the qty to your liking. I used leftover chicken)
Directions
1. Heat some oil in a pan over medium high heat. Add peppers. Cook until warmed through.
2. Meanwhile, mix reserved pineapple juice (1/3 cup will do fine), rice vinegar, soy sauce, and flour together. Set aside.
3. Add broccoli, pineapple, and meat (make sure you've precooked your meat! You can season it how you choose).
4. Cook for 3 minutes.
5. Stir sauce mixture and add to pan. Cook through until everything is nice and heated and sauce thickens. Make sure you stir the vegetables and sauce together that way the sauce mixes with some of the water that has gathered in the pan from the frozen vegetables.
And then-- VOILA!! You can serve along with rice, if you'd like!
