My life seems to be a mad ride lately. And even if I find time to cook, I usually forget to blog… is a vicious circle I’m telling you, but will do my best not to disappear for so long. Seriously mostly focusing on multitasking, while things, events and finally obligations are piling up joyfully. Allez, I’m not here to moan but to talk about food.
My parents have their favourite cusines and those are either Chinese or Italian. And of course to serve their fancy I keep on researching both cusines constantly and madly trying to get as many inspiration as only possible. Today I found a big piece of ginger (there still is almost 20cm piece left, but I have amazing plan for it…. it will end up in Christmas presents) lingering around fridge, and an idea just popped into my mind. Checked the pantry for other regular suspects and put together this lovely little number. It’s comforting, light and still rather exotic that’s what suits this winter just perfectly.
It consists of all my favourite elements and spices – fresh ginger, lemon, smoked paprica, wasabi (yes, you heard it right – wasabi baby!), garlic and honey. Dish is a rather quick fix, the only time consuming bit is marinating meat, but hey it’s worth it I tried new technic as well, which was reducing the meat marinade into thic sauce then added to the fried meat and veggies as final touch. Worked like a song to be honest. Mix of three kinds of rice was cooked in vegetable broth, and to provide creamy finish added splash of seasam oil instead of butter.
Honey Wasabi Chicken Stir Fry
2 boneless and skinless chicken breasts cut in small stripes or chunks
5cm fresh ginger, peeled and grated
1 lemon, zest grated, and juice squeezed
1 tb spoon honey
1 tea spoon wasabi powder
splash of seasam oil
splash of dark soya sauce
2-3 garlic cloves grated
1 leek, cut into thin stripes
2 carrots, cut into matches
1 root celery, cut into matches
1/2 stalk celery, sliced
2 tb spoons bamboo shoots (if you like them)
additionally: 1 tb spoon honey
1 tea spoon wasabi powder
3 chopped garlic cloves
In a bowl mix ginger, soya sauce, seasam oil, garlic, honey, lemon juice and zest. Mix well and add the chicken chunks. Let it marinade for at least 30 minutes, preferably longer. Stir occasionally.
In wok preheat oil of your choice, remove the meat from marinade and fry until done, remove from the pan and set aside. Pour in the pan remaining marinade and let boil for good 5 minutes until thickens. Remove from the pan and set aside. Add some more oil and add chopped garlic, let it fry for a moment, then add leek, after few minutes root celery, carrot and keep frying until tender, add honey and extra wasabi, then celery stalks and bamboo shoots, fry 2 minutes. To the marinade add the juices from meat. Add now meat to the veggies and then thickened marinade, and season with extra tea spoon of smoked paprica and black pepper. Fry all together for 2 minutes. Serve with rice of your choice