Menu Planning - Asian Week

I have had Nancie McDermott's cookbook Southern Cakes for several years.  I first met her at a Women Chefs and Restaurateur conference and got her book there.  I followed that with her Southern Pies which I also love. I've gotten to know her better and found that she spent time in the Peace Corps and had written several cookbooks about Thai food, stir fry and Vietnamese foods.  I had to order some. 

I decided that this week would be an all Asian menu.  Luckily my husband is fine with whatever crazy ideas I come up with.  Last night was the first meal from Nancie's 300 Best Stir Fry Recipes.  I did all my prep first which is especially important with stir fry meals. 

I wanted to serve the stir fry with rice so I put that on first.  It takes the longest at about 16 minutes.  I wanted to have leftovers to use in the fried rice later this week. 

I mixed chicken with sherry and cornstarch and let it marinate while I prepped the other ingredients. 

Peppers thinly sliced.

Fresh garlic, ginger and hot peppers minced.

Soy sauce, chicken broth and a little sugar. 

The wok, a large skillet will work also. 

Hot, fresh, fast food!