Saturday, May 31, 2008

Teriyaki Chicken Stir Fry

Teriyaki Chicken Stir Fry
Originally uploaded by Lisa Fagg
Ah, Saturday! After a very lazy morning, we spent the day food shopping on Mill Road at Cho Mee, Seoul Plaza and Al Amin for things like Chinese vegetables & soy sauce, kimchee, tofu and laver and meat for a barbecue on Sunday (weather permitting!) After several (many!) games of "Ticket to Ride - Europe" (more on that later) we turned our hands to dinner.
As usual, I asked Steve to make the sauce and, this time, it was Teriyaki sauce. He did a beautiful job of this while I scrounged around in the fridge for stray vegetables to put in the stir fry. What a wonderful way of using up those odds and ends that skulk around in the far reaches of the fridge! In this case I found 1 large Pak Choi (which I ended up using only half of), a red chilli, some mange tout (snow peas) and a handful of Green Giant canned corn. This all went in the wok, along with the chicken strips (which had, by the time I'd gathered everything, been marinating in the Teriyaki sauce and sliced chilli for some time...), a large handful of bean sprouts and slices of red onion. I couldn't resist throwing in a handful of fresh, washed baby spinach at the very end. In the end. In the end, the dish we produced was wonderful but resembled the original Wagamama recipe very little!
I cooked quite a bit of extra rice so that I could make fried rice the following day. More to come, I guess!

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