Page 26 - MidWeek - Feb 8, 2023
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 26 MIDWEEK FEBRUARY 8, 2023
            Come On And Stir It Up, Little Chefs
     Stir-frying is a technique that can be used for a number of ingredients. You can make it plant-based by adding veggies and tofu, or
By Candes and Poet Gentry
MOVE OVER SMALL FRY, IT’S TIME TO STIR FRY
    add the protein of your choice. With all proteins, make sure to cook them thoroughly before adding veggies. Always add harder vegetables first, then layer in leafy greens so they don’t get soggy. The best stir-fry vegetables are bright in color and still have crunch when you bite into them.
Ingredients:
• 3 tablespoons teriyaki sauce (or other MSG- free, low-sodium variety)
• rotisserie chicken (chop up half, save the other half for lunch the next day or chicken noodle soup)
• 3 stalks of celery, finely sliced
• 1/2 cup bean sprouts • 2 carrots, finely sliced • 1 cup broccoli, chopped
• 1/4 head Napa cabbage, finely sliced • 1/2 cup snap peas
• 1 teaspoon sesame seeds
Directions:
Heat up wok or 14-inch
skillet. Add teriyaki sauce and cooked chicken, then all the veggies.
Keep the veggies and meat moving in the pan so as not to burn. Cook and coat thoroughly with the sauce.
Sprinkle with sesame seeds and serve immedi- ately with bamboo or hapa rice.
  This is a perfect end-of-the-week meal to use a lot of the odds and ends in the refrigerator. Get your kids involved in the vegetable prep and cook- ing of this dish. It’s the perfect meal for the first- time chef in your home.
Visit eatpono.org, follow @eatpono on Ins- tagram, and learn about the Eat Pono Fund at Hawai‘i Community Foundation.
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