Sunday, May 25, 2014

DIY Garden Ideas and a Stir Fry Chicken and Green Beans Dish

Now I know what to do with a bag of wine corks that I have been saving for some DIY project. On a recent trip to the garden center I noticed these clever garden sticks to purchase. 

Herb Cork Signage
Drill a small hole in bottom of the cork. Push into hole a bamboo skewer and add some strong glue round the base of the cork attached to skewer. On top of the cork glue a decorative glass bead. On the cork print with permanent maker the name of the herb.

These herb markers were made with stones. The lettering and decorations are painted using outdoor white paint. 

Wooden spoons-herb garden sticks

Paint Sticks Spray Painted and Lettered
Stir Fry Ginger Sesame Chicken with Green Beans
Cook's notes: This dish was easy to put together and perfect for a Memorial Day supper. A fresh fruit combo pairs well with the savoriness of this chicken dish.
Green beans or asparagus should be cooked al dente when stir frying. 
recipe inspired from McCormick & Sons.Inc
  • 1 lb. chicken fillets cut into large chunks
  • 1/3 cup flour
  • 1/2 cup chicken broth
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 1 TB. Hoisin sauce
  • 1/2 cup diced onions
  • 2 cups green beans, ends trimmed or asparagus spears, cut 
  • 1 cup diced zucchini
  • 1/2 cup diced carrots
  • 1 cup diced mushrooms
  • 1 large tomato diced and patted dry on a paper towel
  • 2 TM. lemon juice
  • 3 TB. sesame seeds
  • 1/4 cup orange juice
  • 6 orange slices
  • 2 TB. vegetable oil
  • 1 tsp. ground ginger
  • 1/2 tsp. garlic powder
  • dash red pepper flakes
  • In a large bowl add flour and coat chicken pieces
  • In a wok or large fry pan heat 1 TB. oil and sear each piece of chicken 3-4 minutes per side   
  • and set chicken aside.
  • Add another tablespoon of oil and saute onions. Keep onion in the pan. 
  • To the rest of the flour in a bowl; add in orange juice, honey, soy sauce, ginger, garlic powder, dash pepper flakes, honey, broth, lemon juice, sesame seeds and Hoisin sauce.   Mix all sauce ingredients and add to large pan or wok.
  • Add chicken back into pan with carrots, zucchini, green beans or asparagus, mushrooms and cook on low 20 -25 minutes uncovered, stir occasionally.
  • Cover pan and let set on stove, off heat for 10 minutes more. 
  • Just before serving add in tomato chunks and orange slices.

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