Spring is almost summer. That means that local asparagus is just about done for the season. However, as long as it's available, I'm buying and cooking.
Tonight's dinner criteria, according to hubby, was that he wouldn't have to barbecue. I guess he's afraid of the rain. So, I picked up some green veggies and boneless skinless chicken breasts for our evening meal.
We started with Ping's homemade spring rolls served with Thai Sweet Chili Sauce for Chicken. We're lucky that Ping makes spring rolls for us. They are the perfect size and perfectly spicy. In an attempt be healthy, we bake rather than fry this appetizer. Set your oven at about 400 degrees and bake for 18 minutes, turning once.
For our main, we tried a Chicken, Asparagus, Broccoli Stir-Fry; a recipe I found on BonAppetit.com. I added a thumb-sized piece of chopped ginger to the wok for some added flavour. If you decide to try this recipe, I suggest you do the same. With or without the added ginger, I have a feeling that this dish would be great choice for a family meal with kids or for picky eaters (it was a little boring!). For my vegetarian friends, why don't you try it with a chopped red pepper or shrimp instead of the chicken?Do you have a weeknight stir-fry recipe that you'd like to share? We could use suggestions.
Turmeric Grilled Tofu Spring Rolls - The spring rolls we've been eating all summer. Grilled turmeric tofu, asparagus, herbs, and hot sauce. Continue reading Turmeric Grilled Tofu Spring Roll...