Since I've been home for the summer, I've discovered one of my new favorite foods: home-made stir-fry. I love to cut up all different types of vegetables and wok them together. Tofu is usually my protein of choice, sometimes shrimp, but tonight I decided on some chicken tenderloins. In a separate pan, I grilled the chicken in a marinade of fresh chopped garlic with a splash of soy sauce. On the other side of the stove, was a large black Wok filled with "c" shaped pieces of green celery, bright orange carrots cut into flat circles, crisp red pepper, chopped white onions, a couple green scallions, sliced Chinese mushrooms and a generous handful of shredded tri-colored cabbage. I layered the vegetables on top of each other and pushed them around with a large black spatula, determined to cook every little piece. When the vegetables were done stir-frying, I added the chicken and folded the vegetables on top, combining every ingredient into a finished product.
I'm known in my house-hold for my kick-ass stir-frys, but this one hits the top of the charts. Every new stir-fry is better than the next and this one was no exception. The flavors of fresh garlic infused with soy-sauced chicken, the crunch of the red peppers, the meaty-flavor of the mushrooms and the complimentary taste of onions and scallions were mouth-watering. As they would say in Chinese, Tas Ti Din Na.
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