WHATEVER’S-IN-THE-CUPBOARD STIR FRY

Since Kendrick and I were snowbound last night, we had to scrounge around a bit to find ingredients with which to make dinner. This easy stir-fry is almost impossible to make a disaster of, and you can pretty much add whatever you like to mix things up.

I just browned some chicken pieces in olive oil, then added chopped mushrooms and stir-fry sauce and pushed it all about in a large wok until the chicken was cooked through and the mushrooms were tender. I added a few shakes of garlic powder and some kosher salt and pepper, and then poured in a can of water chestnuts (drained, of course) and a couple of large handfuls of spinach. Served over basmati rice, this was the perfect cold-winter-night meal.

What do you add to your stir-frys to make them extra delicious?