Natalie McLaury considers herself a bit of a hoarder when it comes to magazines. Never one to pass up a good deal on a subscription, it’s to the point where she now finds herself receiving a magazine in the mail several times a week. Most of the time, she rips out pages of recipes but fails to actually create the recipe in her kitchen. Not anymore! Join Natalie as she cooks the magazines.
By Natalie McLaury
Sometimes I make a meal and ask myself, “why don’t I do this more often?”. Today, this = stir fry. Stir fries come together quickly, don’t mess up a ton of dishes (relatively speaking), and are usually pretty healthy. This stir fry was a little bit more involved since it involved coating the chicken in an egg and cornstarch mixture before sautéing, but even that extra step wasn’t too time-consuming.
We really liked this. It definitely lived up to its name, but it wasn’t so spicy that we were running for glasses of milk. The fresh ginger was a great addition to the stir fry and if you aren’t a fan of Brussels sprouts, have no fear, they completely take on the flavor of the sauce and you don’t even realize what you’re eating. That being said, you could always opt to swap them out in favor of some other vegetables.
With the exception of the Brussels sprouts, I had everything already on hand for this meal…and I’m willing to bet you have most of it too! Spice up your regular stir fry and give this one a try.
Natalie McLaury is a St Louis based food writer with a passion for real food and experimenting in the kitchen. Her cooking ranges from healthy three course meals to decadent desserts, and she shares many of her food tips and recipes on her successful The Sweets Life blog . As an avid runner and fitness expert, she also gives the occasional tips on how to combine a serious interest in health with a sweet tooth.