Wooo hoo, I remembered Tasty Tuesdays!
Today's tip is about prep work. I learned years ago while working at a sandwich shop, that when you have all the ingredients prepped in front of you, making sandwiches was fun....and yummy! I hate making fresh sandwiches now, because I don't have all the options I want.
Tonight's dinner is a stir fry, and it really only takes 20 minutes (after 20 minutes of prep work). The best thing to do is think ahead and have all the prep work done. Maybe this is while the kids are napping, or maybe the night before, whatever works for you.
This helps with many other things too. Like packing the kid's lunches. I try to have things like veggies already cut up into little baggies, and easy for me to grab in the morning when I'm throwing their lunches together. So many things are made easier if the prep work is done ahead of time. So think ahead. On nights with sports practices, you know you will be rushed at dinner, so have the prep work done ahead of time. It's also great to think a couple days ahead. Say you need chicken tonight, then cook up double, so that the chicken is pre cooked for later in the week.
This is one of my favorites, so enjoy!!
1 1/2 cups boneless, skinless chicken, cubed
2 Tbsp chicken bouillon
1 1/4 cups boiling water
4 Tbsp soy sauce
1 Tbsp corn starch
2 Tbsp brown sugar
1 tsp ground ginger
2 Tbsp EVOO
1 cup fresh mushrooms, sliced
1/2 cup sliced green onions
1 1/2 cups chopped celery
1 8 oz can water chestnuts
1 cup cashews
Hot cooked rice or Chinese rice noodles.
In saucepan, combine bouillon, water, soy sauce, cornstarch, sugar and ginger, mix well. In large wok, brown chicken in EVOO. Add bouillon mix, stir until slightly thickened. Add mushrooms, green onions, celery and water chestnuts, simmer for 5- 10 minutes. Add cashews and serve over rice or noodles.