Last November I visited my friend Dee. You would have to know her, there isn't anything she can't cook, NOTHING! If you want Neapolitans, she has them ready when you get there, if you want the bestest pie crust on the planet, she will not only make you pies but show you how to cut up the butter perfectly with knives.
So while we were waiting for the pecan pie she made for dinner to finish cooking, I browsed through her pantry. I asked first. Along with the Barley Green and vitamins, parchment paper and foil I found the Tapenade. Tapenade is chopped up olives in a yummy dressing that is spread on Panini sandwiches. Yum, didn't know you could buy it, thought you had to make it, made the mental note. Thought it would be good on an Omlette. So I went to the fridge where she pulled out some Stir Fry for our dinner. It was amazing!
Like I said, she can make her cell phone empty the dishwasher and she can cook like a chef, so I wanted to know the secret to this Stir Fry. And wouldn't you know, it came in bottles! Basically she shreds chicken, throws in veggies and tops it all with sauce...naturally I had to have some of those bottles.
Since that visit we have Stir Fry 3-4 times a month. I chop up left over chicken, add sliced zucchini, broccoli and peppers, onions. About 1/4 cup of water in the bottom of my wok skillet and let all that simmer with a generous helping of these two bottles. Sometimes I add Soy sauce and Dee uses a concentrated sauce without so much sodium. Stir Fry is so flexible and yummy, you can mix and match to taste.
The Szechuan is hot, but fabulous and the Classic is just to die for! It's a great way to get your veggies and SO easy to clean up. I used left over Bird's Eye Stir Fry frozen veggies from Sam's Club and some frozen broccoli and added zucchini and squash and mushrooms. It made a fast Saturday lunch. You can make rice to go with it.
Well, it's time for lunch here! Then off to polish the Princess Palace.
Hugs to all of you,