August 10, 2017
Steve does not do a great deal of cooking but he can whip up scrambled eggs, grilled cheese, popcorn, salads and stuff on the grill. (Incidentally, he makes a much better omelet than I do.)
One of his favorite foods to eat is stir-fry and since I am not quite as enthusiastic about that dish as he is, he always volunteers to do all the chopping and cooking himself.
The one thing he is adamant about in the preparing of stir-fry is that the food must be in one’s mouth precisely 1.4 seconds after it leaves the pan or all is lost.
Hence, Sarah and I have jokingly dubbed his recipe, Steve’s Frantic Stir-Fry. The bread, rice and chicken (that was cooked a few minutes earlier and kept warm in the oven) must be timed down to the millisecond. When Steve hollers, “Stir-fry is done” and begins his dash to the table with pan in hand, Sarah and I must be doubly and triply sure that all other food is on the table and ready for the most immediate of consumption.
It makes for quite the energy-filled dinner environment, what with various Smiths darting around in sundry directions while juggling assorted items of soon-to-be consumed culinariness.
But it’s always worth it for the end result. Does that not look good? (And don’t even ask me how I was able to steal the two extra seconds it took to get this picture.)
It is our custom to pray before our meals but Sarah and I know the Stir-Fry Prayer has to be extra, extra short so as not to add any unnecessarily lengthy nanoseconds to the delay in eating.
We are talking about a perfectly timed production here, folks.
Because my nerves are not what they once were, we only do Steve’s Frantic Stir-Fry four or five times a year. Despite all the drama contained within, it is still a fun and exhilarating undertaking–at least for the humans in the house. I am not sure that Summer is overly impressed with all the stomping and shouting and sprinting that precedes the eating of the aforementioned repast but she courageously hunkers down and rides it out.
In the past we have done a vegetarian stir-fry but last night we added chicken breasts prepared in this marinade which is also incredibly delicious on pork chops. (Never tried it on steak but I’m sure it would be equally wonderful.)
It only took about five minutes for the chicken to get done since I cut it into bite-sized pieces before cooking. After it was nicely browned, I put it in a low to oven to keep warm, leaving the pan for Steve to start his stirring and frying and frantic-ing.
The chicken was a fabulous addition to the meal and serving it separately meant that everyone could choose their meat to veggie ratio. (Or go totally vegetarian, if so desired.)
Before I close out this scintillating stir-fry essay, Steve and I need to garner some opinions from all you great cooks out there.
Since we don’t do stir-fry real often and have never spent a great deal of time studying, pondering or doing dissertations on the subject, we need your input.
And I guess the most important question would be: what is your world record for getting the food from the pan to the table?
Whatever it is, I am pretty sure that Steve can beat it.
We don’t call it Steve’s Frantic Stir-Fry for nothing!
Thrift stores, fuzzy socks
and conversing with my Yorkie
are all on the list of things I love.