Just realized I haven’t posted anything in over a month. July was busy for us. Really busy. We had our anniversary (also the 4th),
the ’80s prom with our young professional friends
I made fun of Bethenney Frankel posing in her 4-year-old’s pajamas.
I wanted to kill this red bird for repeatedly attacking its reflection in my car’s window, leaving its mess behind.
I made a trek way out west to Alpine and Marfa, Texas, with my parents, my brother and his wife.
We were welcomed home by these sweet signs my husband made.
And then I rounded out the month by helping my husband and his parents sell their YardBird Jerky at the Naturally Fit Games in Austin. I was too exhausted to think, let alone write about what I was thinking.
But now things are quieting down a little, so I thought I’d link up with Mama Kat and share a recipe inspired by the YardBird Jerky my father-in-law created. If you aren’t familiar with the term, yardbird is slang for chicken. We have 3 different flavors of chicken jerky: original, herb blend and wasabi blast. I like them all in their own way, but I thought the wasabi blast would go great in a stir fry. It saves you an extra step of cooking your meat. So easy, and tasty, too. Give it a try and let me know what you think!
Wasabi Blast Stir Fry Recipe
2 packages Wasabi Blast Yardbird Jerky
2 bell peppers (or 1/2 of 4 different colored bell peppers)
1 sweet onion
1 cup sliced mushrooms
2 cups cooked Jasmine rice
1/3 cup soy sauce
2 Tbs. rice vinegar
1 Tbs. Mirin (sweet cooking rice seasoning)
1 tsp. sesame oil
2 Tbs. olive oil for cooking vegetables
2 Tbs. butter for cooking rice
garlic powder and pepper to taste
Cook the rice following the package directions. While rice is cooking, chop bell peppers and onions in one inch pieces. Add 2 Tbs. olive oil to medium skillet and bring to medium high heat. Saute peppers, onions and mushrooms for 4-5 minutes, adding 1/4 cup soy sauce, 2 Tbs. rice vinegar, 1 Tbs. mirin, 1 tsp. sesame oil, garlic powder and pepper to taste. When onions appear translucent and peppers are soft, remove from heat. In a large skillet, heat 2 Tbs. butter and add cooked rice and egg. Scramble egg in with rice and add remaining soy sauce (about 1 Tbs. and 1 tsp.) Cook for about 5 minutes and add the vegetables. Stir in 2 packages of Wasabi Blast Yardbird Jerky. Garnish with sriracha sauce for extra heat if desired.
This post is inspired by Mama Kat’s writing prompt 5.) Share a recipe you’re loving.