We were in Philadelphia for the weekend running the ING Distance Run, a half marathon (13.1 miles) course in the historic downtown area and along the Schuylkill River. It was a gorgeous morning for running and I am pleased to report that a good race was had by all. Six weeks, and counting, until the NYC Marathon!
Getting back into town after a weekend away, I knew I would want to have ingredients on hand to throw together a yummy, satisfying meal – fast. I decided on Spicy Orange Chicken Stir-Fry. This is a simple standby that makes a great addition to your healthy-meal-in-a-hurry repertoire. Depending on the amount of time you have, you can either serve this dish over brown rice, quinoa or whole wheat couscous. Or in my case, it was a great way to use some leftover grains.
Stir-frying vegetables/meat/chicken/fish in a wok or frying pan is a healthy way to create delicious meals quickly. Before you start cooking, have all of your ingredients prepped and ready to go, including your sauce. Begin by preheating your pan or wok, then add the oil. Be sure to use an oil that can stand up to high heat (not olive oil). At Golden Door, they use grapeseed oil. Vegetable oil or peanut oil will also work. Sesame oil or chili oil may be called for in a stir-fry recipe, but that’s just for flavor, not for coating the pan.
Also, when stir-frying, it’s important to work quickly and keep things moving in the pan – so, don’t forget to stir! Quick, simple, healthy, one-pot cooking – what’s not to love about a stir-fry? Enjoy.
I don’t use a spatula anymore. Been practicing with my mom and grandma, they showed me the proper technique to toss, it minimizes the bruising for delicate veggies in a stir fry. The curved walls are so handy. I got three different woks of varying angles now.
Nice, Jason. Film it! Send it!