vietnamese stir-fry: a send off for a friend.

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A friend is leaving. Robbie is jetting off, across the world, to obtain a rich accent and perhaps a Welsh pony. We had to send him off in style -- with loving friends around, some wine, and good food.

The night began with an epic board game and progressed to food. Then some more board games. Then some deep and delicious cake. Then the St. Regis pub. What could be a better progression?

Every time someone comes over, we ask them what this one, random object near our fireplace is. So far, we've had a myriad of answers, some probably right, some just . . . odd.

Robbie is a lovely man -- funny, honest, and above all, kind. One who I have known for at least a decade, and have thought he was wonderful the moment I made his acquaintance. We shall miss you friend, have a marvelous time in Wales.

Vietnamese Stir-Fry
(adapted from Mark Bittman) 


3 tbs. sesame oil
2 chicken breasts, cut into strips
1 large onion, sliced 
1 bird chili, seeded and chopped
1tbs.  minced garlic
1/8 c. fish sauce
1/8 c. soy sauce
3 tbs. packed brown sugar
1 lime, juiced
1/2 cup chopped fresh cilantro
1 c. bok choy, chopped
1 c. mushrooms, chopped
1 c. bean sprouts
1 c. sweet peppers, chopped

1. Mix the lime juice, soy sauce, fish sauce, brown sugar, garlic and chili together.

2. Place a wok on high on the stove and add the oil. Fry the onions and chicken until the onions are golden and the chicken is barely cooked through. Place in a bowl and set aside. Pour half of the sauce over the chicken.

3. Add the vegetables to the wok, with more oil if need be. Fry until they are almost cooked through. Add the rest of the sauce and the chicken to the wok.

4. Pray. Eat. Enjoy. Send off those you love with a full belly.