So. Yesterday after turning on the A/C and lying under the fan for a while, then taking a shower, I girded my figurative loins and went to work chopping the washed produce. I learned -- and this was news to me but maybe it won't be for those of you who routinely live in hot climates -- that even a few hours of lying on the counter is enough to start wilting herbs, leafy greens, and even carrots! My latest bouquets of cilantro and parsley got a few hours of soaking in water, then they were put back into the refrigerator with their stems in water. I'll deal with them later. The previously cut herbs made their way into last night's stir fry.
This was a clean-out-the-produce-drawer stir fry. Red bell pepper, broccoli, carrots, tomatoes, kale, green onion, jalapeno, mushrooms, chopped parsley and cilantro from a few days ago. Some of the shredded chicken I'd originally bought for the Peruvian Aji de Gallina.
The sauce was the package of stir fry sauce you see above. (Incidentally, its "best by" date was in 2024. I know I bought it over a year ago, on our last trip out here.)
If I'd had a package of cooked rice ready to hand I've have put this concoction over the rice. I wasn't interested in actually cooking any rice. I wasn't interested in rooting through the belly box storage to see if any such packages were lurking in there. I decided that if I needed a starch I'd use bread.
It was plenty as it was. No bread, rice, potatoes or other starch needed.
Well, of course there was wine. 🙂
