Chopped, fresh-from-the-garden Swiss chard I heated up a mixture of sesame oil and olive oil in a sauté pan, then threw in minced garlic, diced shallots, green beans, and chopped Swiss chard stems. I seasoned the veggies with ginger powder, salt, and pepper. I let them cook for a few minutes, then added the chicken. Next, I added some liquid: chive vinegar, white wine, Worcestershire sauce, and the chili garlic sauce. I finished it off by adding the chopped Swiss chard leaves until they were wilted. I served the chicken vegetable stir-fry over brown basmati rice.
Veggies sautéing in sesame and olive oil My husband was a little apprehensive about my odd mixture of ingredients, but the results were surprisingly delicious — he even went back for seconds!
The finished stir-fry, made from ingredients on handA little creativity in the kitchen can save you a trip to the grocery store and give you new ways to use up your garden harvest!
— Kristy L. Rustay, Marketing Manager
4 comments:
Looks yummy Kristy!
I have found ome of the best meals are "creations" made from ingredients on hand...especially from the bounty of a summer garden!
I love the chili garlic sauce. I'm always sure to keep plenty of spices in my pantry, along with some asian sauces in the fridge. Even the most boring food can be great with a little flavor!
I always feel like I am cheating when I use the store-bought, jarred sauces — but sometimes they are just so much easier. I have also tried to re-create sauces that I bought and liked, but they never quite taste the same — the garlic-chili sauce is a perfect example.
Its always nice to have a little of both... store bought and from scratch! Homemade sauces end up going to waste for me anyways.
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