Previously playing with lemongrass chicken, I was curious about how something else would go.  I’ve got three types of frozen meat in my freezer – chicken, beef, and salmon.  Some day I might add some pork to the freezer bags… but anyways…

Chicken is nice for this because it doesn’t have much flavor.  There is no conflict of flavor in there.  Beef on the other hand has its own flavor.  This is often a good thing, and in the lemongrass beef, it wasn’t a bad thing.  But it wasn’t a particularly good thing either.

The stir fry went as lemongrass (I chopped it up fine enough I didn’t have the fiber problem), minced (not crushed) garlic, onions, water chestnuts, green pepper, and bamboo shoots.  I’ve got a fairly good way to have the right amount of food in the stir fry – custard cups.  One cup for each vegetable.

So, it wasn’t bad.  The thing that comes most t mind is the additional contrasting flavor of mint.  I didn’t have any mint in there, but I know that lemon and mint make a very nice combination.  Maybe having three contrasting flavors works better.

Thawing chicken next.