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Friday, October 7, 2011

Stir Fry

Here's another one that I make once to twice per month. My kids get grilled cheese because they still have acquired a taste for cooked vegetables. I have faith, I hated stir fry when I was a kid and now it's my favorite go to dinner.

We've all had stuff in our fridge, a little of this, a little of that and vegetables that didn't make it to the dinner table. When my fridge starts to look like that, I make Fridge Cleaning Stir Fry. The ingredients can be whatever, this just happens to be what's in mine but feel free to use whatever you have or's all good.

Also, if you don't have a wok or a wok pan, don't let that stop you. You can use a large pot, one that you would cook pasta in. When I'm making stir fry, I cook my pasta with a couple of chicken bouillon cubes to give the pasta a bit of flavor.
Here's what I had this time. 1 Chicken Breast, 1 C crab legs, 1 1/2 C Shrimp, 2 Handful of cooked thin spaghetti, Zucchini, Green Pepper, Red Pepper, Orange Pepper, Small handful of Sugar Snap Peas, Asparagus, Celery Stalk, Onion and Garlic
Cut all the vegetables up into relatively the same size. Chop Chicken breast and Crab Legs. Make yourself 1 C of Chicken Stock (1 C water and 1 Chicken bouillon cube)
Start with a splash of Chicken Broth and add the vegetables that need to cook the longest. In this case; celery, onions and the garlic because you want it to season all the vegetables. Saute for about 2 minutes, adding 1t of your favorite seasoning. I used Cavender's All Purpose Greek Seasoning.
Here's what the Greek Seasoning container looks like. It's great on anything from potatoes to eggs to meat to stir fry
Add a splash more chicken stock, asparagus, peas and 1 t Lemon Pepper with Garlic & Onion seasoning. Saute another 2 minutes
Here is the Lemon Pepper I use
Throw in the rest of the vegetables, 1 t Greek Seasoning and 1 t Garlic Powder (I never use Garlic Salt because I like to control how salty my stir fry is). Splash of Chicken Broth if it's looking dry. Saute about 2 minutes or until the vegetables are to your desired doneness. If you like "soft" vegetables, add a splash of chicken broth and cover for a minute or two. I skip this step because I like mine a bit on the crunchy side.
Throw in the meat last, remember it was all left over and already cooked so you just want to get it warm about a minute or two. Add 1 t Lemon Pepper and 1 T butter (I only use butter when I'm using seafood, seems to bring out the flavors, but that could just be in my head;)
Now toss in your pasta and 1 last teaspoon of Greek Seasoning. If you want it a bit zippier, throw in another teaspoon of Lemon Pepper. If you'd prefer, you can skip the pasta and serve over rice. Taste and add more seasoning if you think it needs it. Serve!! Healthy and Yummy!

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