Weeds and Chicken Stir Fry for Lunch
These are the # weeds. Mother Naure planted them in a pot where I grew basil last year. The ones with purple flowers are # henbit. It has a delicate flavor that is a bit like a mild parsley – a very mild parsley. I also c ut all the dandelion that was growing here. I will water again this evening to try to keep the plants growing, since they are a source of free food. I have fields full of both in Templeton, but I don't think I want to freeze any weeds. I think they are best fresh.
I decided to pull the leaves off the henbit and chop the stems. Leaves, flowers, and stems are all edible. The dandelion leaves were still young and tender, so I just pulled them into small pieces. I set the greens aside. Then I cut an onion into bite sized pieces and stir fried it with three minced cloves of garlic in heated olive oil until the onions were almost transluscent. Then I added the greens and a couple of teaspoons soy sauce and continued to stir fry until the greens were wilted.
After that, I tossed in two cups of prebroiled chicken strips which had been cut into bite-sized pieces. I sprinkled a bit of balsamic vinegar over all and continued to stir and cook until heated through. Then I sprinkled toasted slivered almonds over the top and let those get hot before serving. Here it is in the pan.
For lunch I heated a bit of leftover brown rice, and topped it with the Weed-Chicken Stir Fry. I added a quarter Fuji apple on the side, along with toasted sourdough bread topped with butter and Parmesan cheese broiled until light golden brown. The bread was the most sinful thing on the plate. It was all yummy.
Have you cooked anything unusual lately?
Pictures and content are original and may not be used without permission, B. Radisavljevic, Copyright 201 5 , All Rights Reserved
Image Credit » I took the photo.