I had bought some napa cabbage at the farmers' market--a new ingredient for me. I decided to improvise a stir-fry dinner using it on Thursday. I started with an online Martha Stewart recipe for "Stir Fried Chicken with Bok Choy." I had leftover chicken from the one I roasted on Sunday, so that cut the preparation. I sauteed chunky mushroom slices and chunky pieces of a yellow bell pepper in avocado oil. I then added the sliced napa cabbage and cooked it down before adding the leftover chicken. I adapted the sauce by replacing rice wine vinegar (which I do not have) with white wine vinegar and increasing the light brown sugar from 2 tsp. to a full tablespoon. Instead of using fresh, I mixed ¼ tsp. garlic powder and 1/8 tsp. ground ginger into the sauce. I almost forgot to add the water, since Martha Stewart recipes never list it as an ingredient but only put it in the instructions. I whisked in 4 tsp. cornstarch, since I was not doing the step of dredging uncooked chicken breast in it. My stir-fry then took on a "Fusion Cooking," vibe when I stirred in some cooked farro (1/2 cup dry before I cooked it). My husband is not an adventurous eater, but he really liked the meal, so I will be making it again.
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