There's no Place like Home

Eating out once (or even 3 times) a week is fine, but try three meals a day for three days in a row at the same restaurant. How did I get so lucky? I went to a conference held in the middle of nowhere, and I didn't have a rent-a-car (and even if I did, there would be nothing to see but wheat hills for miles). The hotel was conveniently located next to a small strip mall housing a Winco and McDonald's (and a JoAnn's and Michael's). Otherwise, there wasn't much in walking distance. After lunch at the hotel that first day, McDonald's was looking really good. At the conference reception, we were served Thanksgiving dinner. I guess I can skip the real turkey day dinner in November since I've already reached my yearly turkey quota. In all fairness, I should say the conference was well planned (except location) and very informative.

By the time I got home, everyone was ready for a home cooked meal. But really, who wants to slave in the kitchen after a long plane trip? So I kept it quick and simple.

Sugar Snap Peas with Shrimp and Chicken:

• 2 tbs oyster sauce
• 2 tsp soy sauce
• 1 tsp rice vinegar
• 1 tbs water or stock
• 1/4 tsp brown sugar
• 1/2 lbs shrimp, peeled and deveined
• 1 large chicken breast fillet (or 2-3 boneless, skinless thighs) sliced
• 3/4 lbs sugar snap peas (or snow peas)
• 2 cloves garlic, minced
• 1 1/2 tbs grated fresh ginger
• peanut or vegetable oil for stir frying

Sugar snap peas are one of my favorite vegetables. So much so, I usually grow them every year. They are sweet enough to eat off the vine, pods and all. Mine haven't even started to mature, so I buy them at Trader Joe's. My local supermarket occasionally carries them, but they cost about $6.99/lbs. If you can't find sugar snap peas, snow peas are okay too (but they aren't nearly as sweet).

I prepare the peas by snapping the ends to peel away the fiber that runs down the middle of the pod (similar to green beans). I know this can be a tedious job, but worth the extra 5 minutes. Give them a good rinse and drain.

In a small bowl, mix the oyster sauce, soy sauce, rice vinegar, water/stock and sugar. I always make more just in case I need to adjust the seasonings.

My favorite cut of chicken for a stir fry is boneless, skinless thighs, but I know many people prefer white meat. Whenever I use breast meat, I either pound it slightly before slicing or I toss it with a little cornstarch. Somehow, this keeps the meat a little more tender. I would say use about 1/2 tsp cornstarch for each breast. You don't want to dredge the meat like you would if you were deep frying. Just incorporate the cornstarch into the meat. If you do the cornstarch method, start at the next paragraph, otherwise skip it and go on.

If you use cornstarch, the method is just a little different. Before your wok gets blazing hot, add a little oil (about 2-3 tbs) and add the chicken. The oil shouldn't be hot enough to saute or stir fry the chicken, but it should be warm enough to change the color of the meat. After about a minute, take the chicken out and set aside. The meat should not be fully cooked. Leave about 1 tbs in the wok and proceed.

Get your wok blazing hot. Add about a tablespoon of oil (may not be necessary if you did the cornstarch method) and fry the garlic and ginger. After about 15-30 seconds, add the sugar snap peas. Stir fry for 3 or 4 minutes. Add the shrimp and chicken and continue to stir fry for about 2 minutes. Add the sauce mix and stir fry until the meat is cooked. The peas should be crisp-tender. If the stir fry seems a little dry, add about a tablespoon more of water. Check the flavoring and add more sauce if you need to. Serve with steamed jasmine rice.