DINNER AT HOME
We had two chicken breasts and some shrimp in the refrigerator so I whipped up a fresh stir fry using ingredients that we had available. Only had to pick up a few things at the store to prepare this dish. I marinated the chicken in shoyu, garlic and ginger for less than one hour. The shrimp were placed in olive oil with some garlic and ginger and marinated shortly too. I cut up every vegetable I could find in the refrigerator and added some water chest nuts too. Cooked the chicken and shrimp first and then set aside. I undercooked them a bit because they would go back in with the vegetables later. I cooked the vegetables so that they were still a bit crunchy and then added the chicken and shrimp. Poured in 1/2 cup of Stir Fry Sauce that I bought at the store. Mixed this all together and served with rice. Excellent flavor, low fat and healthy!   |
| FRESH VEGETABLES, GARLIC AND GINGER |
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| DICED CHICKEN BREASTS WITH GARLIC, GINGER, SHOYU AND OLIVE OIL |
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| SHIRMP WITH GARLIC, GINGER AND OLIVE OIL |
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| SAUTEE CHICKEN WITH LITTLE BIT OF OIL, GARLIC AND GINGER |
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| SAUTEE SHRIMP WITH GARLIC AND GINGER. REMOVE CHICKEN AND SHRIMP AND SET ASIDE |
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| SAUTEE THE HARDER VEGETABLES FIRST |
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| ADD IN THE COOKED CHICKEN AND SHRIMP. POUR IN 1/2 CUP OF STIR FRY SAUCE |
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ADD BEAN SPROUTS AT END AND REMOVE FROM HEAT
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