Monday: Ben’s Stir Fry


  • 1/2 cabbage
  • 2 chicken breasts
  • 1 tomato



  • Get a large pan. Slice large cabbage in half along its middle axis. Put half the cabbage in the refrigerator for another day.
  • Slice the halves into quarters along that same axis. Then dice the cabbage by slicing in a grid pattern from above.
  • When you start slicing the second quarter, put a LARGE pan on the stove with some oil on medium heat. Finish slicing the cabbage and put it in the pan – turn to medium high and pay medium attention.
  • Dice the chicken breasts into 3/4 inch cubes.  After dicing two breasts, check cabbage – the cabbage on the bottom of the pan should start to brown and the pan should be steaming. If not, wait until it is. Stir the cabbage.
  • Dice the tomato into 1/4 inch cubes. Stir the cabbage frequently. It should start to turn slightly translucent and brown around the edges.
  • Once the cabbage is browned, add the chicken and stir. The chicken should cook quickly.
  • Check it every 2 minutes or so by slicing a chunk of chicken open with the spatula. When the inside is white and not pink, pour half a cup of rice vinegar over the cabbage and stir. Don’t be alarmed by the steam and the noise.
  • Turn off the heat and add a bunch of paprika, salt, and pepper. Serve with the tomato.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s