My hubby gave me a break from cooking this weekend cuz I was feeling a bit under the weather. And let me just say, when he cooks- he goes all the way. I plan on picking up the cooking tomorrow morning with some of M’s English Muffin French Toast….makes getting out of bed early look worth it! I’ll let ya know how it goes 🙂
Anyways, I was spoiled with eggs and toast on Saturday and yesterday he first tackled my messy kitchen and then made some teppanyaki for lunch! So. Good. He was kind enough to share his recipe and techniques so you all can have a shot at making it!
Here’s a glimpse of the dish:
It’s a great way to make a $60 restaurant dinner for under $15 at home 🙂
steak or chicken ( we bought whatever was on sale, and the normal serving for two in your household)
3 zucchini squash, sliced
1 c mushrooms, sliced
1 onion, roughly chopped
1 large carrot, roughly chopped
House of Tsang Szechuan Spicy Stir-Fry Sauce (this is the sauce we chose because we like spicy spicy. There are milder versions)
Chop all ingredients to about the same size.
In a large frying pan or wok, heat the oil on High. If you choose to do chicken and steak together like they do in the restaurants, cook the chicken first so it’s done all the way through. Then cook the steak to your liking. When your meat is just about done, add enough sauce so that it coats all the meat. Remove meat from pan and cover to keep hot. Do not rinse pan!
Now, add a bit more oil to the pan before adding all the vegetables. Stir often while letting vegetables caramelize for about 5 minutes or so until veggies are done. Again, when they are nearly done, add enough sauce to coat the veggies.
Serve piping hot.
Feeds 2 1/2 people. (Curtis usually has seconds, I don’t. Hence, the 1/2. :D)