Recipe revisit – Chicken with Carrots and Mushrooms

Carrot and Mushroom stir fryAs some of you may remember, this was a Wok Wednesday recipe that didn't go so well for me.

I got a hold of some better quality mushrooms and decided to remake the recipe but with some alterations  I don't hate carrots but they certainly aren't my favorite vegetable. I was thinking about what I could replace some of them with and a couple of ideas occurred to me.

Daikon is a classic combination with carrots, think banh mi, and readily available. And one of the other members of the Wok Wednesday group mentioned serving their dish with cucumber pickles. So instead of three cups of carrots, I went with a cup of carrots, a cup of daikon and a cup of dill pickles, all julienned.

I really liked the marinaded tofu so I kept that. I enjoyed the dish but I have to admit the pickles probably aren't for everyone. I like the salty, sour note they added along with the little bit of heat from the daikon. I'm quite sure this was not what Grace had in mind for the recipe but hey, if you can't have some fun in the kitchen what's the point?

About the Author:
As a vegan and a diabetic, I am very much aware of the challenges faced by friends and family as they attempt to deal with dietary restrictions.
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