"jmcquown" > wrote in message
...
>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.

We never eat steamed vegetables here. I can't think of anything more
boring! I once got a vegetarian dish in Canada of steamed vegetables with
brown rice. It was during the 1980's when they were heavily pushing the fat
free foods. A huge amount of food came. I ate some but, bleh.

Mostly we prefer our veggies raw here but I know that you won't eat those.
One mix that I do love is the green and yellow summer squashes, baby carrots
or slices of a larger carrot, red onion and bell pepper, sautéed lightly in
olive oil with tons of black pepper. Sooo good!