My blog has been around since January 2011, but I have been cooking for much longer than that. When I first got married, I would just take a picture of the meal and post it to an album on Facebook. I was going through the album recently and realized that I have a lot of great recipes that I’ve made in the past to blog about. This is one of them.
You have to bear with me, though, because I made this dish long before the start of my blogging days. There is only one picture and it was taken with my original iPhone, so the quality isn’t that great. But, the meal, now that was delicious! (I have made it on several occasions actually – my Asian in-laws even loved it!). It’s based off a Rachael Ray recipe. It’s from her Just In Time cookbook. Yummo for sure!
Start with all the prep…stir-fry cooks so fast, you need everything ready to go before you turn on your stove!
- Slice 1 package of thin chicken breasts.
- On a different cutting board (and with a different knife), chop 6 cloves of garlic.
- Grate a 2 inch piece of ginger.
- Shred up 1 head of napa cabbage.
- Chop 1 bunch of scallions.
- Slice up 2 red peppers.
- Once the pasta is in the pot, start your stir-fry.
- Heat a few tablespoons of vegetable oil in a large wok or skillet over high heat.
- When the oil is very hot (rippling), add the chicken. (Watch out! It will splatter!)
- Stir-fry until golden, about 4 minutes.
- Add the ginger, garlic, cabbage, scallions, and peppers.
- Cook for another 3 minutes, stirring constantly.
- Season with s&p (be generous!) and remove from the heat.
- In the bottom of a large serving bowl, add about 1/2 cup tamari and 3 tablespoons of sesame seed oil.
- Add the hot pasta and toss to coat. (Feel free to add more tamari and/or sesame oil if needed.)
- Sprinkle the pasta with about 2 tablespoons of toasted sesame seeds.
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