Wednesday Night Stir-Fry!!

If you have been following my blog you would know that every Wednesday night my wife, Lupe, hosts a Scrabble party. You know Scrabble, the board game of words.. And of course I always cook up something for the players. This week it was Sugar Pea Stir Fry.

Here is the recipe to go along with the picture....

Sugar Pea Stir Fry

By Rueben Olivas

I name my different stir fries by an ingredient that is unique. In this case it is the sugar peas…

Ingredients:

8 pieces of Chicken tenders, cut crossways into ½ in. strips

4 pieces of leftover bacon diced up

2 small heads of broccoli, trimmed to the individual florets which I also cut in half. Stalks also trimmed off and split and all rinsed.

½ lb. of Sugar peas which is about one pack, rinsed.

8 small baby bok choy, ends cut and leaves separated and rinsed.

½ medium red onion, cut in half again and then thinly sliced.

6 cloves of garlic very thinly sliced.

Two packs of original Ichi Ban noodles, without the flavoring packets.

4 tbsp soy sauce.

3 tbsp Mama Sita’s BBQ marinade (http://www.msita.com/sauces.htm ).

1 cube of butter.

Sea salt and freshly ground black pepper to taste.

Directions:

Parboil the broccoli. I put about ½ in. of water in a pan, add the broccoli, cover and remove when softened but still firm. Allow to drain;

Boil water for Ichi Ban. Add Ichi Ban to soften it up only (al dente) to add to stir fry later. Remove and let drain. You do not want the Ichi Ban soggy;

In wok on highest heat sauté onions, garlic and chicken together using ¼ stick of butter. Add black pepper and salt to taste. When browned set aside;

Add the rest of the butter to wok, then stir fry the broccoli, sugar peas, baby bok choy, bacon, chicken with the onions and garlic and Ichi Ban noodles (cut the noodle up a little with a butter knife);

Add the soy and barbecue sauce to this;

Add salt and black pepper to taste;

Stir fry only until the ingredients are cooked but still firm. You do not want soggy veggies. I use two tools to toss the ingredients around. It’s a lot easier this way;

When done, transfer immediately to a serving platter or bowl. Get it all off the heated wok.

Let me tell you, this is one tasty dish. Those Ichi Ban noodles really soak up the flavors. You have got to try this. You won't be disappointed.

Until next time....