Wok’s It To Ya?

Spices from iStockPhoto

Pollen season has hit North Texas which means I either have itchy ears (yes, ears) and watery eyes, or I’m in a perpetual state of Benebriation (you know, that post-benadryl brain fog).

This means I sometimes have to schedule work around my need to sleep off the antihistamine haze.

It also means that quick and easy become the operative word for mealtimes.

Tonight? I cut two organic boneless, skinless chicken breasts into bite-sized pieces, threw them into the wok-pan (it’s not a true wok) with a bit of heated olive oil, and tossed them around til they were browned. Then I added a liberal slug or two of my favorite teriyaki sauce, Soy Vey, and let them simmer another ten minutes.

I’m about to add a bag of frozen “Asian-style” veggies to the pan, stick the lid on, and let it all cook together for another few minutes. We’ll eat when the veggies are hot through.

Should I be using fresh veggies? Yes. But when it’s just the two of us, the frozen veggie combos are more cost effective because we can’t use large quantities of fresh veggies quickly enough.

Dessert, in a few hours when we need a snack, will be sliced fresh strawberries tossed with balsamic vinegar, a bit of granulated sugar (cane sugar, of course), and accented with a dash of ground black pepper.

What’s on YOUR table tonight?

Did you like this? Share it:

Creative Commons License
This work, unless otherwise expressly stated, is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

One thought on “Wok’s It To Ya?

  1. Lightly pan-fried wild caught cod (marinated in lime and ginger) and a side dish of home-grown peas, picked when they’re young enough to eat pod and all. No dessert except a glass of sweet tea.
    Sarah recently posted..Hummers–Birds, Not CarsMy Profile

Comments are closed.