Stir-Friday

Recently, Hal and I started a new tradition. We call it Stir-Friday Night. We had not eaten at a restaurant since very early in 2020. We always loved to go to Chinese restaurants for their stir-fries. I finally decided to get a wok to use at home, and I started experimenting with ingredients three weeks ago. 

I prefer chicken as the protein in the stir fry, and our local supermarkets have various versions of pre-cut chicken for stir-frying. In addition to the chicken, I usually add onion, green onion, green pepper, bean sprouts, carrots, pineapple, and mushrooms. The sauce I use combines stir-fry sauce, chili sauce, soy and teriyaki sauces, sweet and sour sauce, garlic, ginger, and honey. I let the chicken marinate overnight Thursday, so it is all set for Friday night.  

It is effortless to boil some noodles and then add them to the ingredients in the wok. The stir-fry usually is ready in less than fifteen minutes. It is cheap, and we have more than we would at a restaurant.  

We are doing Stir-Fridays from now on.