No doubt all that Chinese cookbook reading and eating inspired Sunday’s dinner: chicken and green bean stir fry. I did try to be a little daring, and added a whole bunch of orange zest and peel for taste. The result was a sort of tangy orange-ginger chicken & green bean thingy.

It wasn’t bad. Maybe a little too much oil on the beans. I’m so used to steaming and am out of touch with stir frying. But I love the crunchiness of the beans that you can’t match with the steam.

Ideally would have been great with some white or even brown rice. But we skipped the grain and I did a big salad instead.