There are three main reasons people travel:
- To see new sights
- To meet new people
- To taste new food
*Note: I am using the word ‘travel,’ not ‘vacation,’ which is need to escape your current situation for a period of time. Vacation is about the escape. Travel is about the new.
Since this is a food blog, I am going to focus on one of these reasons in paticular, and that is to meet new people. People that make food. Then you taste the food. So we are going to talk about the food.
Many specialty resturantants are open and available practically anywhere. How many times have you had Italian, Indian, Chinese, Thai, Mexican, or French food in the last few months? We have other cuisines sometimes more often than our own. Americans, when was the last time you had an all-American apple pie? I’m Canadian, when did I last have poutine? … I need to add that to my recipe idea list.
Our diet today is composed of many cuisines from of ancient cultures from all over the world.
For this recipe, we go Chinese.
Stir-frying was developed during a time where fuel was scarce. This method involves dicing meat, fish, tofu, and/or vegetables into small pieces and frying them on high heat for a few minutes until cooked.
Stir-frying has a reputation of being a quick and healthy way of cooking, since it uses little oil, creating low-fat dishes, and the high temperature of the wok cooks the food quickly and retains the nutrients. Be sure to use oils with a high smoking points, which don’t break down the essential fatty acids, like peanut oil and olive oil.
If you want to bring more authenticity to this dish and look posh, trying eating the stir-fry with chopsticks. I can vouch for this method. It’s like drinking lemonade from a wineglass; it just tastes better that way. However, if you don’t know how to use chopsticks, a fork will do. Afterall, you are eating this in the privacy in your own home, not in the thick of China. That’s the perks of NOT traveling. You don’t need to be authentic, because their are no “new people”judging you. So you can dine in sweatpants, and nobody cares.
Bring out the wok or deep saucepan if you don’t have, remember, no one will know. If you have never stir-fried before, be prepared to be obsessed. It’s just so fast, easy, and delicious! Kudos to China and scarce fuel!
Sweet & Sour Stir-Fry
- 8 boneless chicken thighs, sliced into bite-sized pieces
- 2 tbsp olive oil
- 3 cups chopped broccoli, fresh or frozen
- 1 red pepper, sliced thinly
- 1 onion, sliced into rings
- 1 cup sliced white mushrooms
- salt and pepper
- Brown rice noodles, cooked according to package directions
- 1/3 cup gluten-free soy sauce
- 1/3 cup honey
- 2 tbsp dijon mustard
- 1 tbsp sesame oil
- Heat oil in the wok on high heat and add the chicken for about 5 minutes, until the pieces are fully cooked.
- Add the onions, pepper, broccoli, and mushrooms and stir until the vegetables are soft and the onions are translucent, about 5 minutes.
- Sprinkle on salt and pepper to taste.
- For the sauce: Whisk all ingredients until combined and pour it into the wok. Cook for another 3 minutes, stirring the the whole time.
- To serve: Make a bed of pasta on the bottom of the plate, add the stiry fry, and drizzle on extra sauce. Best served fresh and hot.