When I think of stir-fry cooking, I almost always think of chicken as my protein of choice. It’s versatile and quick to cook in a hot wok, and works great with many different marinades and seasonings. Lots of different vegetables can work well with it, too — including all of your basics you’re likely to have on hand in your fridge or garden during the growing season like peppers, carrots, asparagus and peas.
The "South Jersey Foodie" is Nicole Pellegrini, sometimes known as sockii. She enjoys life as a writer, artist, webmaster, crafter and avid food-lover living in some of the last vestiges of active farmland in Gloucester County, New Jersey. She shares her home with her partner David, a podiatrist in Woodbury NJ and their six cats: Peanut, Norman, Sammo, Mischief, George and Benny.
I believe in enjoying life - and that includes enjoying as many different kinds and styles of food as possible. I am an omnivore with a personal passion for small, sustainable, ethical farming and natural foods. I have little patience for the "Food Police" or those who advocate that one dietary plan is the only "right" one for everyone. Find your personal balance and conscience; make food a joy in your life - that's my motto.
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