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Friday, January 27, 2012

{Frugal Friday} Second Go Around - Stir Fry

Fridays are going to have to be a quick and easy post.....because

because...the hubs is home on Fridays, and even if we don't have an agenda for the day....I need to be his....call...

I mean beck and call girl.....that's how we roll!

And as I type this I am still feeling a little guilty that he was on his hands and knees...belly really....

scrapping the floor with a knife at the kunk that collects at the baseboards...because that is where the kids push it when they mope....and well...it is on my to do list.....but I hadn't gotten quite there and.... a quiet lunch today with my friend without having to corral little twinners or canoodle the baby....sounded wonderful....so I ran...and I mean ran out the door and came home to the hubs offering up some love.  I'll take it, I'll do the floor next time the overnight visitors come..

or in another year or two.....or after the hubs decides to do it again.

But I will get over the guilt real quick...like right now and share with you a quick recipe for a second go around dinner.

Doesn't that sound better then left overs?

Remember this yummy recipe? This to die for Marinated and Bacon Wrapped Venison (or other meat) steak. Yes, so do I, my mouth waters all over again thinking about it. Well I still had several left over steaks from Sunday dinner...because I hid them from the man child. But there were only a couple so I needed to make the dinner stretch for all ten of us...

What would you make? YES...that is what I did....I made Stir Fry!! Is there anything better? Other then Marinated and Bacon Wrapped Steak courtesy of Jill over at The Prairie Homestead?

So we (I) sliced up carrots, broccoli, onions, a little celery and red peppers and threw them in the cast iron skillet with hot sesame oil, in the order that I typed as carrots take the most time to cook. After a good couple of minutes, add in 1/3 cup hot water and let the veggies steam until the water is boiled out. 

During this time you can slice the meat nice and thin, once the water is out, toss in the meat and give it a good shake. And then add in the following...

  • 1/4 cup water
  • 1/4 cup apple cider vinegar (from the mother)
  • 1/8 cup soy sauce
  • 1 Tablespoon brown sugar
  • 2 teaspoons garlic powder
  • 1/2 teaspoon ground ginger
These need be in no special order, but I always put the liquid in last, stir around and then thicken.

I served with rice and had to stop myself from eating more then my share. I make stir fry whenever I need to stretch the meat...and it is healthier....and most the family will eat it..unless their is seafood somewhere hidden in it. Silly children.

Second go arounds are always the best in my book but I also made these the other night that were oh. so. finger. lickin. good.

But that is another conversation as I am still getting over my guilt of eating the little devils because of all the msg laden broth pumped into them...and a slight headache to go with it. But they were good, hopefully you can get your hands on pastured chicken drummettes. But we'll talk later.

Happy Friday!

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