Dinner in 20 minutes.

3 Chicken breasts diced. Stir fried with 4 or 5 roughly chopped garlic cloves and two teaspoons of five spice powder, a sprinkle of soy sauce.  Some Cauliflower, Onion and about three cups of mung bean sprouts. We already had cooked rice, so it made a very quick meal perfect for a Friday evening.

I fried the chicken in organic coconut butter again, it cooked really well.  I always use the small gas burner when I cook with the wok. The coconut oil heated very hot and the chicken started to brown immediately.

If you only have an electric stove a single gas burner is very useful. Only gas heats up so quickly and with enough heat to seal the meat.  I love to see woks cooking in restaurants with the heat and the flames.

Tomorrow a day in the garden.


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