Culinary Couture

Things Annie Birdie and I discussed while I cooked us dinner last week:

1. Boys

2. Our holiday party and all the cleaning we need to do in preparation

3. That I need to hurry the hell up because Annie is hungry

Things I forgot to add to the recipe because I was under pressure:

1. Red pepper flakes

2. Sesame oil

3. Water chestnuts

There was a time when my hard work was appreciated in Chez Birdie-Lemmonex, but Annie’s harping has become increasingly distracting. My meals were once lovingly fawned over and complimented copiously. Annie felt grateful to have such a wifely and devoted roommate. Now, it is all “Bitch, where is my dinner! I’m hungry!” Food gets devoured with nary a word; it’s just another meal. She never tells me I am pretty anymore, or rubs my back, nor does she buy me flowers (ok, I am not really a flowers kind of gal, but that is besides the point). All I want is to be appreciated! I work so hard for her-would it kill her to show she cares?

This recipe is a combination of what happened-which was still very tasty-and what should have happened. I wrote it using the omitted red pepper flakes, sesame oil and water chestnuts. It is a very basic Chinese recipe; it can be used for beef and broccoli, chicken and broccoli, etc. The wine is optional, but adds depth to the recipe. This is improvised and open to a million different interpretations. Have at it.

Chicken and Snow Peas

1 large chicken breast, cut into thin strips

1 1/2 cups fresh snow peas

1 can water chestnuts, drained

1 Tbs olive oil or margarine (I used margarine)

1 large garlic clove, minced

1/2 Tbs fresh ginger minced

Pinch red pepper flakes

1/2 cup low sodium chicken broth

2 Tbs low sodium soy sauce

1 splash (about 1 1/2 Tbs) white wine

1/2 tsp sesame oil

1 tsp corn starch

Salt and pepper to taste

Saute chicken strips over medium heat in frying pan until cooked (about 7 minutes). While cooking chicken, blanch snow peas in salted boiling water for about 2 minutes. Also, mix together chicken broth, sesame oil, wine, soy sauce and corn starch while chicken cooks. When chicken is fully cooked, add garlic, ginger and red pepper flakes. Saute for an additional 30 seconds Add snow peas, water chestnuts and soy sauce mixture to pan. Salt and pepper to taste. Cook an additional minute. Serve over rice.