Salivating over Shmuel’s Stir Fry…

Sometimes I’ll step in to whip up something quick for dinner at our home here in Yavne’el!

It’s usually a “one-pot” or “one pan” creation for easy clean up and makes use of whatever I can find in the kitchen.

One of my  favorites is stir fry, and here I’ll share with you not only the “recipe” but a video on how I do it. (video is at the bottom of the post)

It’s quick to prepare and the secret is frying the ingredients in the correct order… and using the best Extra Virgin Olive Oil around!

Shmuel’s Chicken Stir Fry (serves 2)

Ingredients:

Add the ingredients from hardest to cook to easiest

• 2 chicken breasts
• 1 whole onion (sliced)
• 1 cup of eggplant (chopped into 1/2 inch cubes)
• 1 cup sliced fresh red pepper
• 1 cup sliced zucchini
• 1 cup sliced mushrooms
• 4 tablespoons Galilee Green Olive Oil – GGOO (2 for frying and 2 for rubbing onto the raw chicken)
• 2 tablespoons Soy sauce
• 1 teaspoon Tabasco sauce

Directions:

1. Slice the raw chicken breasts into bite-sized slices
2. Smear the chicken with Galilee Green Olive Oil and set aside
3. Cut the eggplant into 1/2 cubes… slice the rest of the vegetables into long bite-sized slices
4. Warm frying pan at medium heat, then add 2 tablespoons of GGOO and let it warm
5. Start frying the vegetables in the following order, adding the next vegetable only when the previous vegetable begins to soften – onion, eggplant, red pepper, zucchini and mushrooms – stirring frequently with a spatula
6. Finally add in the chicken, and pour  the Soy sauce and Tabasco sauce over the entire mixture.
7. Stir until ready