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Friday, October 17, 2008

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Lettuce Wraps Part 2

Okay...now we have all our chopping done. Time to cook up our chicken!

Heat a large skillet over high heat, and add 3 tablespoons oil. I am using vegetable oil. You could use olive as well. Stirfry chicken over high heat for 3-4 minutes. Remove from pan. Cook a second batch of chicken the same way. Remove from pan and place in large bowl. Add about 2 tablespoons of oil to the pan, and stir-fry 2 batches of garlic, ginger, and green onions in the pan for 1 minute. Add 2 batches of mushrooms, water chestnuts, and bamboo shoots to the pan. Stir fry for 3 minutes. Turn off heat, and mix up cooking sauce. Return chicken to pan with vegetables and add 1/2 of the cooking sauce. Cook until thickened and hot. Remove from pan and place in large bowl.

Do the same thing with the remaining two batches. I have found that the chicken waters up if you cook too much in the same pan, so the chicken is divided into four batches, but the vegetables only into two. Is that clear as mud? Right now, mine is cooking in a large metal bowl. After it cools for a while, I will bag it up into quart size freezer bags, with 3-4 cups per bag. I am also going to try to flash freeze some in muffin tins for some easy high protein snacks for the kids.


mareseatoats said...

I can't wait to try these! So, what is flash freezing?

never-tease-a-weasel said...

Flash freezing is freezing something just until it is hard, then re-packaging. I pop the hard muffin meat shapes out and store them in a freezer bag in the freezer.

Love, Lesli