A Sunday kind of Stir-Fry

 

DSC_0225str

 

I badly needed to use some of the veggies I tend to “hoard” in the fridge and what better way to do that then a simple and fast stir-fry.

 

INGREDIENTS:

1 chicken breast

1 purple potato

1/2 cup broccoli

1 small summer squash

2 large shiitake mushrooms

1/2 cup oyster mushrooms

1 scallion

2 garlic cloves crushed

1 tbs freshly grated ginger

black sesame seeds

3  tbs grapeseed oil

pink salt & pepper

 

Cut the chicken breast in small cubes, heat a wok or a thick frying pan (if you don’t have a gas stove…and wish for one), add 2 tbs grapeseed oil and the chicken and fry it on medium-high.

Peel the potatoe and cut it in really thin slices, cut the squash and the mushrooms in small pieces.

When the chicken is white on all sides, add the veggies to the pan and drizzle a little bit more oil.

Add the crushed garlic, ginger, salt and pepper and shake well to prevent sticking.

Cook it for about 5- 10 minutes (depends on what kind of pan you’re using) and serve it garnished with black sesame seeds and freshly cut scallion.

 

DSC_0225wrt

 

 

ENJOY!

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s