Mark Gritter (markgritter) wrote,
Mark Gritter

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.)


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.


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
  • Post a new comment


    default userpic

    Your reply will be screened

    Your IP address will be recorded 

    When you submit the form an invisible reCAPTCHA check will be performed.
    You must follow the Privacy Policy and Google Terms of use.