We got started on Periscope yesterday, chatting a little before dinner time. I learned a thing or two, most notably that it's probably not a great idea to let my 8-year-old man the camera and thereby read the live comments, unless I know for sure that the comments will be suitable for an 8-year-old. Working on that angle today...
Notes from yesterday: The recipe for pulled pork is here. I rubbed the entire thing with whole seed mustard after I browned it and before I put it in the crockpot. Other than that, I followed the recipe as given and it was delish. Highly recommended is the recipe for homemade barbecue sauce in the book, Dinner: A Love Story
We'll be back again today, right around 4:00, with Chicken Lettuce Wraps and some kitchen chatter. Here's the recipe, based on my friend Nicole's recipe and my own improvisation, depending on what's in the fridge.
- 1 1/2 lbs chicken thighs
- 2 tablespoons wok oil
- 1 teaspoon coarse salt
- 1 teaspoon coarse black pepper
- 4 garlic cloves, chopped
- 1 tablespoon gingerroot, peeled and finely chopped
- 1/2 red bell pepper, diced
- 2 celery stalks, chopped
- 3 scallions, chopped
- can of water chestnuts, chopped
- anything that needs cooking and works here: green beans, mushrooms, carrots, peas
- 3 tablespoons hoisin sauce
- iceberg lettuce or Boston lettuce leaves
1. Chop chicken into small pieces or pulse in the food processor if necessary.
2. Preheat large skillet to high.
3. Add oil to hot pan. Add chicken and stir fry until done. Season with salt and pepper, then add garlic and ginger. Cook for a minute more.
4. Add vegetables according to necessary cooking time. That is, add the carrots before the mushrooms. Just think about what cooks quickest and add the ingredients accordingly. Cook until desired tenderness.
5. Add hoisin sauce and toss to coat. Transfer to serving platter and pile the iceberg wedges along the edge.
Join us on Periscope! I'm @elizabethfoss.