The Search for Stir-Fry, May 21 and 22

Some of my friends have been asking for a stir-fry recipe. Stir-fry has really never been one of my dinner repertoires. When I think of stir-fry I always think of bland and dry food. My kids love the orange chicken from Panda Express, yes, my family does eat fast food occasionally…. and this is what I came up with. After looking for a Panda Express orange chicken recipes, I found more on the internet,  than I could possible look through. The good news, all had the same basic ingredients: Orange Juice, vinegar, soy sauce, and sugar.  I thought I give it a try and I came up with the following recipe. I hope you enjoy it!

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THE MENU

Monday: Orange Chicken Stir-Fry, Basmati Rice, Apple Salad

Tuesday: Grilled Top Sirloin and Arugula Salad, Crusty Loaf of Bread

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SHOPPING LIST

The shopping list is organized according to the grocery store aisles. I hope this makes shopping much easier.

Meat Department

1. 1½ lbs. skinless, boneless chicken breast
2. 2 lbs. top sirloin steak

Produce Department

1. 3 garlic cloves
2. 4 carrots
3. 8 aspargus
4. 1 red bell pepper
5. 1 yellow bell pepper
6. 7 oz. shiitake mushrooms
7. 6 oz sugar snap peas
8. 4 scallions
9. 1 bag of your favorite salad green
10. 1 avocado
11. 2 Granny Smith apples
12. 2 lemons
13. 2 bags baby arugula salad
14. 1 pint cherry tomatoes

Dairy Aisle

1. ½ cup shaved Pecorino Cheese

Rice and Grain Aisle

1. 2 cups Basmati Rice

Canned Goods Aisle

1. 1 jar minced ginger
2. 4 Tablespoons soy sauce
3. ½ cup chicken broth
4. 2 Tablespoons sherry vinegar
5. 2 Tablespoons rice vinegar
6. 2 Tablespoons honey

Baking Aisle

1. 3 teaspoons cornstarch

Frozen Food Aisle

1. 4 Tablespoons frozen, concentrated Orange Juice

Dried Fruit and Nuts Aisle

1. ¼ cup Sunflower Seeds

Bread Aisle

1. 1 loaf of crusty bread

Pantry Staples

A list of must have items in every kitchen.

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MONDAY

Orange Chicken Stir-Fry, Basmati Rice, Apple Salad

Serves 4

PREPARATION

IMPORTANT: The rice, the salad, and the orange sauce need to be prepared before the start of the stir-fry. The stir fry will only take about 15 minutes from start to finish, including prep time.

Basmati Rice

Soak 2 cups of Basmati rice in hot water for at least 1 hour

1. Heat 1 Tablespoon olive oil in a medium saucepan
2. Rinse the Basmati rice
3. Add the Basmati rice to the saucepan and stir until the rice looks “glassy”
4. Add ½ teaspoon salt
5. Add 3 cups hot water
6. Boil until water level is even with the rice
7. Cover and turn heat to low
8. Let simmer for about 20 minutes or until done
9. Transfer ½ of the rice to a bowl
10. Reserve the other ½ of the rice for Wednesday’s dinner menu; Tandoori Chicken with Basmati-Mango Rice Salad

Tip: While the Basmati rice is cooking, prepare the salad and the orange chicken stir fry

Apple Salad

1. Wash 1  bag of salad greens
2. Transfer to a salad bowl
3. Wash and dice 2 Granny Smith Apples
4. Add to the salad
5. Add ¼ cup sunflower seeds
6. Make the salad dressing: 2 Tablespoons balsamic vinegar, 4 Tablespoons olive oil, 1 teaspoon salt, juice of 1 lemon.
7. Toss the salad

Orange Chicken Stir-Fry

Orange Sauce

1. In a small bowl, whisk 4 teaspoons soy sauce with 3 teaspoons corn starch
2. Add ½ cup chicken broth
3. Add 4 Tablespoons thawed concentrated orange juice
4. Add 2 Tablespoons sherry vinegar
5. Add 2 Tablespoons rice vinegar
6. Add 2 Tablespoons honey
7. Add 1 teaspoon minced ginger

Stir-Fry

1. Wash the chicken in water with a splash of vinegar
2. Pat dry the chicken
3. Cut the chicken breasts in ¼ strips
4. Wash, peel and slice 4 carrots into rounds
5. Wash and peel the lower parts of the aspargus
6. Cut the 8 aspargus into 1 inch strips
7. Wash and slice the 1 red bell pepper and 1 yellow bell pepper into ¼ inch strips
8. Wash, stem and slice the shiitake mushrooms into ¼ strips
9. Wash and string the sugar snap peas
10. Wash and thinly slice the 4 scallions
11. Mince the 3 garlic gloves
12. Heat 2 Tablespoons of olive oil in a large skillet until a light smoke appears
13. Add the chicken and sear until no longer pink
14. Transfer the chicken to a bowl
15. Add 2 Tablespoons olive oil to the skillet
16. Add the carrots, aspargus, bell peppers, shiitake mushrooms, sugar snap peas and 2 Tablespoons of water
17. Stir constantly for about 2 minutes
18. Add the garlic, the scallions, and 3 teaspoons fresh ginger
19. Stir constantly for about 3 minutes or until the vegetables are tender, but still crisp (if needed, add some more water, 1 Tablespoon at the time)
20. Add the chicken and reheat for about 1 minute
21. Add the Orange Sauce and combine
22. Transfer to a bowl
23. Serve immediately with the Basmati rice and apple salad

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TUESDAY

Grilled Top Sirloin and Arugula Salad, Crusty Loaf of Bread

Serves 4

This is one of my ultimate favorite meals. It’s so easy, light, versatile and oh so delicious! The flavors of the juicy steak and the slightly spicy arugula are a feast for the palate. Hope you enjoy it us much as I do!

PREPARATION

Top Sirloin Steak

1. Heat the gas grill to medium high
2. Brush the Top Sirloin steak with olive oil
3. Generously salt and pepper the steak
4. Let the steak come to room temperature (about 30 minutes)
5. Prepare the salad
6. Transfer the steaks onto the grill
7. Grill the steak on both sides for about 5 minutes for medium rare
8. Depending how you like the steak grill some more or take it off the grill
9. Set it onto a plate, cover tightly with aluminum foil and let it rest for 10 minutes
10. Slice the steak into ½ inch slices
11. Arrange on top of the arugula salad
12. Sprinkle with the ¼ cup shaved Pecorino cheese
13. Serve immediately with the crusty bread

Arugula Salad

1. Wash 2  bags of  baby arugula
2. Transfer to a salad bowl
3. Wash and cut 1 pint of cherry tomatoes in half
4. Add to the baby arugula
5. Make the salad dressing: 2 Tablespoons balsamic vinegar, 4 Tablespoons olive oil, 1 teaspoon salt, juice of 1 lemon.
6. Toss the salad
7. Transfer the salad onto a large platter and spread evenly

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