Yesterday we had a surprise visit from our favorite neighbor and ultimate LYK fan, Russell. He waltzed into the Little Yellow Kitchen with a gigantic smile exclaiming that he held in his hand what was soon to be our new favorite evening activity, Julia. No, not the recent film Julie and Julia, but the real Julia — The French Chef with Julia Child: Disc 1. Never have I ever been a fan of black and white films, but Julia my friends, can entertain with the best of them.
“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”
— Julia Child
We immediately began watching Julia create her classic Bouillabaisse Marseillaise with the head of a giant cod sitting front and center on the screen the entire time. This woman has no fear. She chops hacks fish in half like it’s an everyday activity – maybe it was? She is so much more real than what we see today on cooking shows. She cooks on a electric stove with switches for goodness sake! Needless to say, if you get the chance watch some of her infamous episodes, do it, and take copious notes.
Onto the stir fry…
We cheated a little on this recipe because of time constraints but it gives me the chance to tell you about more great products from Trader Joe’s – I promise they don’t pay us to use their name so much, we just basically live there grocery shopping and love it.
If you want a quick and delicious stir fry then this is the way to do it. Use Trader Joe’s Ginger Soy Marinade and their bag of fresh stir fry vegetables. If you can’t get to a Trader Joes, then use the vegetables listed in the ingredients of our recipe below.
1 chicken breast
1 bag of Trader Joe’s stir fry vegetables (snow peas, bok choy, cabbage, carrots, celery, broccoli)
1/2 cup ginger soy marinade
1 zucchini, thick slices
1/2 onion, sliced
1/2 cup sliced cremini mushrooms
1 tablespoon soy sauce
1 teaspoon fresh ginger
1 teaspoon red pepper flakes
1 tablespoon sesame seeds
1 tablespoon vegetable oil
Marinate the chicken and shrimp in the ginger soy marinade for 30 minutes. Pour oil into a fry pan with fresh ginger and add the vegetables, sauté about 15 minutes or until cooked down. Add the chicken and shrimp with the marinade and cook through.
Remove from heat and mix in the soy sauce, red pepper flakes, and sesame seeds.
Serve with brown rice.
From the Little Yellow Kitchen,