Is there ever a time that stir-fry can be cheesy? Cheesy. Why not!
Believe it or not, stir-fry veggies can be viewed like soggy noodles - leave them in too long to steam and they lose some of that crisp texture. Rain in the hair day. Wet snow in your low cut dress shoes. Going over a bump while putting lipstick on - at least that is what my wife tells me. You get the idea. I hear the words in my head now - slow down! It ruins your day. Yuck.
Soggy stir-fry. Not a chance. Not tonight anyway. The secret is in the pan. Or in my case when Tam reads the lipstick all over her face comment it will be out of the pan and you know where :)
The trick is to give the veggies a quick fry in oil, and then add about 1/4 water and immediately put a lid on it. This way the veggies get a nice steam bath while getting nice and ready for the sauce. But we are not talking hour long look-like-a-prune bath. Just soft enough to not break a plastic fork. Meanwhile, you like rice? I have an absolute favorite type of rice and that is Basmati rice. Don't know why it is a favorite but it really is. I don't really cook with any other kind. Not often that is. Okay, back to the recipe.
Once the rice is cooked I scoop it out into a casserole dish and let it wait for the other stuff. Don't get tempted and throw the rice in with the veggies. That is just wrong. Don't do it. Unless you want to. And that would be another recipe all together because I could have really called this Stir-fry Layer Dish. Because that is what we are doing here. We are layering to a tasteful walk down favorite recipe memory lane. This will cause your mind to create a good food memory. Trust me!
After the veggies are mixed with the sauce just with the right amount of time to blend the flavors really good, pour over the rice. Oh ya, be sure to cook your chicken and sausage and toss in the rest of the sauce and then pour over the veggies. And finally sprinkle your grated cheese blend on top, put in your oven, let the cheeses bubble like a good champagne (what?) and serve.
The amazing thing about this quick and easy recipe is that there are no rules. Except all the above ones, but who is counting? Once we sat at the table and I served on our dinner plates it sort of just sat there. This is wrong!!! What this recipe needs is a whole lot of rethinking and a dash of creativity. Out come the soft taco shells, sour cream and like a perfectly sounding violin placed at the right time in a tune, presto! We can now call this stir-fry taco. Who knew :)
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Cheesy Sausage and Chicken Stir-Fry
Recipe Type: Main
Author: Wayne Peters
A wonderful combination of ingredients this stir-fry is amazing.
2 chicken breasts
1 cup cheddar cheese (mix cheddar and mozzarella)
1 cup rice (basmati)
1/4 cup mushrooms (sliced)
1/4 cup zucchini ((sliced)
1/4 cup baby carrots
1/4 cup onions (sliced)
1/4 cup bean sprouts
1/2 cup bell pepper (yellow, green, red)
1/2 cup broccoli
1 cup VH Stir-Fry Teriyaki Sauce
Boil water and start cooking rice
Cut up veggies
Add oil to skillet pan, cook sausage and then cut - put aside for later
Cook chicken and put aside for later
With clean pan, add oil, cook veggies - add a bit of water and cover to steam veggies in pan
Add stir-fry sauce and cook til sauce well blended in veggies
Put rice in casserole dish, layer veggies onto the rice
Add chicken and sausage in pan and add rest of sauce in
Grate cheese and layer on top of the other ingredients
Put in preheated oven at 425 degrees for 12 minutes or when the cheese is bubbling - but not burning
Enjoy by self on a plate or put on soft taco shell with your favorite sour cream
Serving size: 4 Calories: 364 Fat: 10.1 g Saturated fat: 4.5 g Carbohydrates: 30.5 g Sugar: 12 g Sodium: 3280 mg Fiber: 1.7 g Protein: 36.5 g Cholesterol: 75.3 mg