EDF Day 5: Half and half (still half-assed)
Toddler version.
Today I used up the last half of a bag of frozen broccoli with fresh carrots and fresh ginger, and the other half of a pound of beef stir fry strips I bought at Whole Foods last week. The result? My version of Chinese restaurant broccoli beef.
It’s based on this version I found on Recipezaar, but I used rice vinegar instead of sherry and, of course, added the carrots.
I also doubled the amounts of soy sauce, vinegar, and cornstarch recommended to make it more “saucy.” The “half and half” is because half my ingredients were out of the freezer, while half were fresh. (Do I need to remind anyone to read the name of this blog?) While I’m at it, I’ve found that you don’t need to defrost frozen broccoli florets in stir fry. Just add them earlier than your fresh vegetables. Not a masterpiece but not half bad.
If you’re curious, here’s the ‘grownup’ version.
The main dish.
ahhh….I turned left over chicken into Paula Deen Chicken Divan this week. You have to be a magician to eat down the pantry and freezer!
A magician with a well-stocked pantry! Chicken divan…yum!