We
should not fault the beleaguered middle American housewife in the
50's. She had to cook for the family. She found cans of “La Choy”
vegetables at the grocery store. They were inexpensive, cooked
quickly and the kids would eat them! Case closed! Who cares if name
of the dish was “Sukiyaki”, a Japanese meal fixed with Chinese
vegetables? Forgive her cultural appropriation, she had mouths to
feed.
This
is my take on this 1950's classic. Using what is found at today's
supermarkets, you can still create a great tasting dish that is out
of the ordinary.
Ingredients:
1lbs
cubed chicken
(used boneless, skinless thighs)
1/3
cup soy sauce
1
cup chicken broth
1/3
cup white sugar
2
tsp cornstarch
frozen
chopped spinach, thawed and drained.
Bag
of frozen stir-fry veggies
1
pkg ramen noodles
Directions:
Cut
up the chicken into bite sized pieces, sprinkle with salt &
pepper to taste.
In
a large bowl add the cornstarch and mix in the chicken broth, sugar
and soy sauce.
Heat
oil in a large skillet or wok over medium-high heat. Brown chicken.
Mix
in the stir fry vegetables and spinach. Stir and cook for about 5
minutes.
Break
the ramen noodles into 6 or 7 hunks and stir them in along with the
broth. Cover and let simmer for another 6
minutes.
This
can be served as a one pan meal. If you like you can stretch it by
serving over white rice. Additional vegetables are not necessary.
When
this song came out in 1963 it was named Sukiyaki because the record
label thought it was the only Japaneses word people would recognize!
What
a privilege it is to be able to fix and serve this to my Master
socialslave
To
satisfy and restore.
To
nourish, support and maintain.
To
gratify, spoil, comfort and please,
to
nurture, assist, and sustain
…..I
cook!
Please
buy slave's cookbook:
The
Little Black Book of Indiscreet Recipes
by
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