Mark Gritter (markgritter) wrote,
Mark Gritter
markgritter

Mark's Garden Leftover Stir-Fry

I pulled all the of annuals out of the ground today, since last week's frost killed them. I also harvested the chives, Thai peppers, and lavender. So I decided to use the Thai peppers for supper (although this plant was a Thai Ornamental, not Thai Hot.)

Recipe:

Cut 1 pound of chicken into cubes. Mix 1 Tbps Hoisin sauce, 1 Tbps rice vinegar, 2 Tbps soy sauce, and chopped fresh chives. Marinate the chicken for one hour.

Remove the ends from 6 Thai peppers. Chop one carrot into slices. Put 2 Tbps peanut oil in a wok and heat peppers until blackened. Put chicken into wok (carefully!) and stir-fry. Add carrot after a few minutes, and add cherry tomatoes when nearly done. You may want to use some additional soy sauce when introducing the vegetables.

Serve over steamed rice.

Results:

This was not as flavorful as I would have liked, although the taste of the Hoisin sauce and the peppers did come through. I didn't use enough carrot.
Tags: garden, recipe
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