This Chicken and Vegetable Stir Fry looks amazing, doesn’t it?! Who would have ever thought it was an Irish recipe? I know I never even thought about considering stir-fry as Irish food. It doesn’t have potatoes, corned beef, or cabbage, and isn’t lamb stew. How can it be Irish? Right?!?! Wrong, according to this cookbook by the Irish Countrywomen’s Association.
- 4 chicken fillets
- • 1 garlic clove, crushed
- • ½cm (¼in) piece of ginger, peeled and grated(optional)
- • 2 tablespoons soy sauce
- • 2 tablespoons vegetable oil
- • ½ head broccoli, cut into small florets
- • ½ yellow, red or orange pepper, deseeded and cut into strips cut into thin batons
- • 2 handfuls French beans, mange tout or sugar snaps, trimmed to serve
- • steamed basmati or Jasmine rice
- • 1 tablespoon sesame seeds, lightly toasted (optional)
- 1. Chop chicken fillets into even bite-size strips and marinate in soy sauce, garlic and ginger for a few hours or overnight in the fridge.
- 2. To blanch any vegetables which require a little more cooking, such as the broccoli, simply immerse in a pan of salted water, bring to the boil and cook at a simmer for a minute or two. Transfer to cold water to arrest the cooking and drain well.
- 3. Heat a tablespoon of oil in a heavy frying-pan or wok and fry the chicken pieces for 10 minutes. Remove from pan and keep warm.
- 4. Add another tablespoon of oil and stir-fry the vegetables until cooked but still a little al dente. Think about what order to add each to the wok, depending on how thick they’re cut and how cooked you’d like them to be.
- 5. Combine the vegetables and chicken and serve with steamed rice. If you like you could lightly toast some sesame seeds in a dry pan and scatter these over to garnish.
- *Reprinted from Irish Country Cooking Cookbook, with permission from Sterling Publishing,
Remember those macarons that I shared earlier this month, the ones filled with Fluffer Nutter Cream? Well I have a confession to make, it really wasn’t cream they were filled with it was technically this dip! You might remember that my kids are obsessed with Fluffer Nutters, or how my students were crazy for them, ~ it seems that young and old alike adore this classic flavor combination. I needed something sweet for a party a few weeks ago and wanted something that featured these flavors, I wanted something fun and easy but still totally fabulous. So I created this dessert dip. It was a total hit. I served it with cinnamon swirl and chocolate rounds from New York Style and it was delicious. I think salty pretzels would be amazing with this dip. And let me tell you what happened when my sweet little friend, Annika, smothered her brownie with this confection. She declared that we’d made the PERFECT food. Next time I am going to spread some on a Nilla Wafer and top it with a slice of banana. Seriously yummy! Anyways if you are looking for a fun little treat to make, why not give this Fluffer Nutter Dip a try?
- 1 (8 oz) package of cream cheese, softened
- 1 (7 oz) container of marshmallow creme
- 1/2 cup creamy peanut butter
- 1/3 cup marshmallow bits, plus more for garnishing if desired
- In a mixing bowl, beat cream cheese for 30 seconds, add marshmallow creme and beat until creamy. Add peanut butter and beat until smooth. Stir marshmallow bits into dip. Scoop into serving container. Just before serving, sprinkle with extra marshmallow bits as a garnish if desired. Serve with graham crackers, pretzels, nilla wafers, or apple slices. Enjoy!
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