good things all around
Tuesday, March 19th, 2013
Recipe: thai chicken, asparagus, and baby corn
It’s so good to be back in Colorado. I say that every time I return. I feel it every time I return. Vermontshire, Verhampshire, New Hampmont, Vermont, New Hampshire – they’re wonderful and I learned so much and had a great time. But my heart truly sings when I catch sight of the Rocky Mountains, Colorado’s bluebird skies, my cuddly Kaweah girl, and most of all my sweet Jeremy. Also, the skiing in Colorado ain’t bad!
me and mah tele betties at breckenridge last week
I’m tired despite having done not a lick of exercise on this last trip. It’s partly because I find being in social situations exhausting and partly because air travel makes me cranky. Don’t mistake me for an introvert, though! I’m a good little extrovert, but it tires me out to navigate the dynamics of several very different personalities while keeping an eye open for photos and keeping my ears open to absorb the information being shared. It might also be because I stayed up until 2 am talking with this gal…
selfie with ellen at logan airport
I invited Ellen to come with me on my trip to Verhampshire for two reasons: 1) to put her in contact with a potential maple syrup supplier and 2) because I knew I wouldn’t place a pillow over her face in the middle of the night. I know myself well enough to identify who I can and won’t travel with, which is good because it has prevented many an attempted homicide. Today’s recipe is for my awesome travel buddy and friend, Ellen, because I know she loves quick and easy Thai recipes (don’t we all?!).
Back when I reproduced my favorite Thai sizzling beef dish, I managed to trigger a deep craving for other Thai dishes that I haven’t had in a while. One of the simplest and most delightful would have to be a basic chicken and vegetable stir-fry. You can use whatever vegetables you like and tinker with the sauce to taste, but it is quick, easy, and immensely satisfying.
chicken thighs, asparagus, green onions, garlic, sugar, cornstarch, baby corn, straw mushrooms, vinegar, vegetable oil, fish sauce, dark soy sauce, oyster sauce
mix the sauce ingredients together
slice the asparagus on the diagonal
all of the meat and vegetables prepped
**Jump for more butter**
