It was bound to happen.
I'd been able to avoid all sorts of colds and flus and whatever else was going around for way too long... and the odds were about to catch up with me. So, for a couple of weeks this spring, I had the worst... whatever... I'd had in years. Possibly decades.
I didn't want food... and believe me, that never happens.
But of course I'm a firm believer in eating a ton of garlic and hot peppers when I'm sick, so a stir-fry seemed the way to go! As usual, mise en place was the most important part. So I slivered an onion, minced some more onion, sliced 3 scallions (keeping the white and green separate), slivered a bunch of garlic, chopped some arugula that needed to be used, and marinated a chicken breast (that I'd cut in cubes) in sherry, soy, and garlic.
To up the protein a bit, I made a very flat simple 2-egg omelet that I cooled and cut in strips.
As soon as everything was ready to go, I got the wok screaming hot, added the slivered onions, stir-fried for about a minute, added the garlic and the arugula , then the chopped onions... fried for another minute... then added the drained chicken (reserving the marinade) and the white part of the scallions.
When the chicken looked almost cooked, I tossed in the reserved marinade. As soon as the liquid began to boil, I tasted for soy and sherry, added a tiny bit of chicken stock with cornstarch, and then a hefty shot of sriracha.
I plated some brown rice, topped it with the stir-fry, and garnished with the omelet strips and the green part of the scallions.
ILLNESS, BE GONE!
Great, powerful flavor - C'MON IN!!!