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Thursday, November 4, 2010

Meal No. 168: Asian Ginger Shiitake Chicken Casserole

If you take the idea of stir-fry and try to get those flavors to show up in a casserole dish, this is the meal you might end up with. Amidst all of this past Monday's clean-up from Sunday night's Halloween Party, some kind of dinner was still called for. This was my latest experiment with a new casserole-focused cookbook.


The sesame oil was a nice flavor enhancer.


I was not wild about the finished product, but I still ate two bowls of it. I need more sauce and more flavor, and I expect I'll stick with achieving that using the wok and sound principles of stir-fry. This was faux-fry, and it didn't measure up for me.

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