Monday, December 9, 2013
matzoh ball stir fry
A (very rough) recipe for a strange thing I made for dinner tonight that turned out to be totally delicious. I've been eating matzoh ball soup for a couple of days now, and still have lots of ingredients left, but I'm sick of it. Jackie suggested making a stir-fry for dinner. Here's the franken-food that resulted. It took about ten minutes and made two portions.
2 large carrots, chopped into chunks
4 cloves garlic, minced or pressed
1 tablespoon grated fresh ginger
1 1/2 cups cooked chicken, cut into small pieces
1 tablespoon vegetable oil
1/4 cup sesame ginger dressing or stir-fry sauce of your choice
matzoh balls (Joan Nathan's recipe is easy and obviously excellent)
chopped green onions
Heat the oil in a wok and add the carrots. Cook over medium-high heat until they start to soften, then add the ginger and garlic. Cook for another minute or so, then add the sauce.
When the sauce is heated, stir in the chicken. Keep cooking until everything is hot and the chicken has soaked up some of the sauce.
Serve with matzoh balls, topped with sriracha and green onions.