I had thought I was going to make a stir-fry with chicken and yellow
squash and zucchini.

[reposting]

Chicken & Squash Stir-Fry

2 skinless, boneless chicken breasts
1 Tablespoon grated lemon zest
1 teaspoon grated fresh ginger
3 Tablespoons white wine
1 Tablespoon cornstarch
2 Tablespoons vegetable oil
1 cup sliced yellow squash
1 cup sliced zucchini
2 Tablespoons fresh parsley leaves, snipped
salt & pepper

Cut the chicken into bite-size chunks and set aside. Combine lemon
zest, ginger, wine and cornstarch in a medium-size bowl. Add chicken
and toss to coat. Heat oil in a saute pan or wok until very hot.
Stir-fry chicken 3-4 minutes. Add squashes, parsley, salt & pepper.
Stir-fry 2-3 minutes longer. Serve hot.
***

I previously mentioned I don't usually do stir-fry. I'm thinking I
should, though. One can only eat so many steamed vegetables without
getting bored.

The wok has not been used in many years. So, before I committed to
making this meal I took the wok out of storage. It certainly has seen
better days. It's almost as old as I am.

So I ordered a stir-fry pan. I'm not one who *has* to have name-brand
cookware. But in looking around, the 12" stainless Calphalon stir-fry
pan looks like it will fit the bill:

http://tinyurl.com/l29zc2g

It's dishwasher safe, oven safe up to 400°F. (I don't know why I'd want
to put it in the oven, but okay.) Unlike a wok, it has a flat base so
no wok-ring required.

It should arrive next week. I'm looking forward to it! Wouldn't you
know they put it on sale the day after I ordered it?! I'll have to call
to see if I can get the sale price. It can't hurt to ask.

Jill