My Stir Fry Recipe
Two Chicken Breast Fillets cubed
One diced yellow or red pepper
A small can of pineapple chunks
Half a jar of hoisin sauce
Sprinkles of Mongolian Fire Oil
Dashes of Garlic Powder
Dashes of Szechuan Seasoning
Healthy squirts of Lime juice
freshly ground black pepper (I like a lot)
Put it all in a big Ziplock bag and in the fridge of about 20 hours. Stir fry it enough so the sauce reduces and the chicken cooks thoroughly. You're essentially boiling it. Put over rice and devour.
I still need a running costume.
We watched "Six Feet Under," "Lost," and "The Nine." OK, she watched "The Nine," and I read an article on mass elephant insanity.
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