Stir Fry

My husband can make a few things really, really well: eggs, french toast, and stir fry. Oh, he just reminded me that he can make a mean grilled cheese, too.

Stir fry is by far his most impressive dish and I am proud to say that there is no way I could ever top this meal. He learned how to make this from his daddy, whom I affectionately call Papa Shaw.

The moral of the story is that the official title of this post should be, "Papa Shaw's Stir Fry".

About the stir fry... this stuff is amazing. I don't think I've ever had better stir fry ever- homemade or from a restaurant.  Also, it's not that hard to make and doesn't take that long. Not that I would know since I leave the kitchen and do something lazy while Andrew cooks.

Maybe that is why I like stir-fry so much.

Disclaimer: Since this is Andrew's recipe, the directions are a little vague. I think a lot of poking and taste-testing goes into this, so be prepared to wing it a bit.

Enjoy!

Papa Shaw's Stir Fry

• 1 chicken breast
• 3 stalks of celery, sliced into 1/4 inch thick pieces
• 1 head of broccoli, cut into florets
• 1 portabella mushroom, sliced
• 1/2 cup peanuts
• 4 dashes ginger
• 4 dashes garlic powder
• 1/2 cup cooking white wine
• 1 TBS soy sauce (or more to taste)
• Cornstarch (optional)
• Enough rice to feed two

1. In a large wok, grill sliced chicken. Add 1/2 of the ginger, garlic and white wine. 
2. Once chicken is fully cooked, add diced celery and broccoli. 
3. Add the rest of the ginger, garlic and white wine. Cover with lid and simmer over medium-low heat to soften the vegetables.
4. Half way into softening the veggies to desired texture, add the sliced mushroom and peanuts. Cover and continue cooking until veggies are soft.
5. Add cornstarch as needed to the juice at the bottom of the wok to create a thick sauce (optional). Serve over cooked rice. Add soy sauce to taste.

*Feeds two.