Stirfry on good plates
First time poster, long time lurker.
I was given a beautiful set of japanese-style platewear by a friend for Christmas. I've been afraid to use it, mostly because I'm a klutz and I would not be happy if I broke it. But tonight, I got over my fear and used it while making a stirfry.
I will give the recipe, be please understand that the "soy sauce" I used is not real soy and I know it. I have mould/wheat allergies (among too many others), and therefore cannot use commercial soy sauce. For those out there with these types of allergies/intolerances, Bragg's is a good product and a reasonable (if salty) alternative to commercial soy. Also, this amount is for one person with leftovers (so 2 people).
2 cups veggies (I had onion, carrots, cauliflower and broccoli)
1 1/2 cup sticky rice (sooo much easier for the chopsticks)
1 Chicken breast
Chinese 5 spice powder
Sauce
2 tablespoons natural peanut butter (The one thing I am not allergic to)
1 tablespoon of honey
1/4 teaspoon of Bragg's soy sauce (I don't like salty, this is salty, feel free to adjust for yourself)
1 clove garlic
Start rice before stirfry, making sure it's well rinsed before you cook it.
Prepare all food for cooking. Cook chicken first until cooked through, sprinkling 5 spice powder as it cooks. As it cooks, make your sauce (may need water to thin). Once that's cooked, add in the veggies, adding a touch more 5 spice powder. Once they're sufficiently cooked, add the sauce with a little bit of water and mix until the water evaporates.
To plate:
Place some rice in a small bowl and press down. Then turn it out onto your plate. Spoon stiryfry onto rice hump and enjoy!
The plate is light green and dark blue glazed on ceramic. It's hard to see it here, but it really is gourgeous (sp?).
I was given a beautiful set of japanese-style platewear by a friend for Christmas. I've been afraid to use it, mostly because I'm a klutz and I would not be happy if I broke it. But tonight, I got over my fear and used it while making a stirfry.
I will give the recipe, be please understand that the "soy sauce" I used is not real soy and I know it. I have mould/wheat allergies (among too many others), and therefore cannot use commercial soy sauce. For those out there with these types of allergies/intolerances, Bragg's is a good product and a reasonable (if salty) alternative to commercial soy. Also, this amount is for one person with leftovers (so 2 people).
2 cups veggies (I had onion, carrots, cauliflower and broccoli)
1 1/2 cup sticky rice (sooo much easier for the chopsticks)
1 Chicken breast
Chinese 5 spice powder
Sauce
2 tablespoons natural peanut butter (The one thing I am not allergic to)
1 tablespoon of honey
1/4 teaspoon of Bragg's soy sauce (I don't like salty, this is salty, feel free to adjust for yourself)
1 clove garlic
Start rice before stirfry, making sure it's well rinsed before you cook it.
Prepare all food for cooking. Cook chicken first until cooked through, sprinkling 5 spice powder as it cooks. As it cooks, make your sauce (may need water to thin). Once that's cooked, add in the veggies, adding a touch more 5 spice powder. Once they're sufficiently cooked, add the sauce with a little bit of water and mix until the water evaporates.
To plate:
Place some rice in a small bowl and press down. Then turn it out onto your plate. Spoon stiryfry onto rice hump and enjoy!
The plate is light green and dark blue glazed on ceramic. It's hard to see it here, but it really is gourgeous (sp?).