I'm such a person of habit, so ordering new items is sometimes difficult. As requested I only ordered one box of apples instead of 2. They didn't have any strawberries. :(
Red Bell and Gold Bell were much more expensive, so I just got the Green Bell Peppers. This is an interesting basket...
Apples, Bananas, Pears, Cantalope, Tomatoes, Red Leaf, Carrots, Red Potatoes, Bell Pepper, Mushrooms, Garlic, Sugar Peas, Asparagus, Spinach.
Sounds good, Shantell! Thanks! I can't wait to taste the asparagus....YUM!
ReplyDeleteHere is a really yummy recipe that uses a lot of the stuff we got in our basket yesterday.
ReplyDeleteBasic Oriental Chicken Stir Fry with Sauce
Ingredients:
• ¼ cup corn oil
• 12 oz. boneless, skinless chicken breast, cut into 2 x ½” strips
• 1 cup sliced mushrooms
• 1 cup julienned red or green pepper
• 40 snow peas, stemmed (4 ½ oz.)
• 1 cup bean sprouts (can substitute with onion)
• ½ cup toasted slivered almonds (optional)
Directions:
1. Heat corn oil in large skillet over high heat until hot. Add chicken and stir-fry 1-2 minutes.
2. Add vegetables except for bean sprouts and sauté until they are crisp-tender, about 1-2 minutes.
3. Add sauce, bean sprouts and almonds.
4. Heat through briefly and serve over rice.
Oriental Sauce
Ingredients:
• 1 tbsp. sesame oil
• 1 tsp. minced ginger
• 1 tsp. minced garlic
• ¼ tsp. Tabasco sauce
• ¼ tsp. pepper
• 3 tbsp. cornstarch
• 1 cup chicken stock
• 2 tbsp. soy sauce
• 2 tbsp. brown sugar
• 1 tsp. salt
• 1 tbsp. lemon juice
• 2 tbsp. rice vinegar
Directions:
1. Heat sesame oil in small saucepan. Add ginger and garlic and stir-fry 15-20 seconds over medium heat. Add chicken stock, soy sauce, brown sugar, Tabasco sauce, salt, pepper and lemon juice. Bring to a boil, stirring constantly.
2. Dissolve the cornstarch in the rice vinegar in a separate bowl, then slowly pour into the sauce while whisking.
3. Heat until the sauce thickens and reaches a full boil. Simmer for 30 seconds.