I’ve been trying every now and then to make a good Asian type of stir-fry, aka Chinese food of sorts. However, they haven’t really come out all that flavorful. ‘Some’ flavors are there, but they’re just not blending together in the way that I envision. This dish was kinda like that, too… It was okay, but just not something I’d be likely to repeat. I think I used to be able to do a good stir-fry, but I cannot seem to be able to do it lately. Anyway, here are the ingredients that I used for the so-so dish above:
- Chicken Breasts, cubed
- Cornstarch (dusted over the chicken)
- Olive Oil
- Sesame Oil
- Soy Sauce
- Balsamic Vinegar
- Garlic, minced
- Ginger, minced
- Mushrooms
- Zucchini
- Noodles
I’ll have to continue to work on this angle, I guess. Red Pepper Flakes may help… maybe. Or find some sort of Asian chili sauce or something… I also hear that Panda Express has prepared non-MSG sauces available… I might have to try that instead.
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