Spring Garden Stir Fry

Rex Goolsby

Start your favorite rice or noodles cooking according to usual directions.

Collect and prepare all ingredients.

Step 1: Stir fry chicken. In a large bowl, mix together all step 1 ingredients. Cover bottom of cast iron pan with olive oil and sesame oil, heat to hot and fry meat mixture stirring constantly until done, and then set aside.

2 Tbsp. each – olive oil & sesame oil

1 chicken boned and chopped into 1" pieces

2 Tbsp. dijon mustard

¼ cup Worchestershire sauce

1 tsp. salt

½ tsp. ground black pepper

1 tsp. smoked paprika

1 tsp. granulated garlic

¼ cup Miss "D's" Garlic/Jalepeño/Ginger honey

½ cup all purpose flour

Step 2: Onion and garlic preparation. Cover bottom of wok with butter and olive oil, fry step 2 ingredients ‘til soft and golden. Leaving the liquid in the wok, transfer the onion & garlic mix to the meat mixture.

8 cloves garlic, chopped

1 large onion, sliced thin

2 Tbsp. butter

2 Tbsp. olive oil

pinch of salt

½ tsp. turmeric

½ tsp. black pepper

4 Tbsp. maple syrup

Step 3: Stir fry. In the wok with onion/garlic liquor, stir fry all step 3 ingredients on high heat for about 2 minutes.

8 oz. fresh spinach or beet greens chopped

2 carrots sliced thin

1 bunch of green onions cut into 2 in pieces

8 oz. Yod Fa broccoli chopped into 2 in pieces

4 tsp. butter

4 tsp. olive oil

pinch of salt

1 tsp. ground ginger

Step 4: Steam vegetables. Add 1 cup of chicken broth and cover with lid for 10 minutes or until tender. Drain and add to meat / onion mixture, and serve over rice or noodles.