"WORLD OF WARCRAFT": VALLEY STIR FRY.

Use: Restores hunger up to 4 hours. Must remained seated while eating. If you spend at least 10 minutes eating you will become well fed and your Agility will be decreased by 200 for 1 hour (because you are so full of course!)

Please consult your Cooking Trainer (below) to learn this recipe.

<Little Miss Nerd Chef>: This recipe is simple to execute and very tasty. The sauce takes less time to make than it does to go to the store and grab a jar, and it tastes even better! It's also chock-full of veggies so it gives you a nice, clean, healthy feeling after you eat it.

LOOT: 4 - 6 SERVINGS

MATS.

2 tbsp sesame oil

3 garlic cloves, minced

2/3 cup + 1 tbsp soy sauce

1/2 cup chicken broth

1/3 white wine vinegar

1/4 brown sugar

1 tsp ginger, grated

2 tbsp cornstarch

2 tbsp water

1 chicken breast (or wildfowl breast if you're in Pandaria)

1/2 lb. shrimp (or reef octopus if you're in Pandaria)

1 red bell pepper, sliced into thin strips

1/2 onion, sliced into thin strips

1 broccoli crown, chopped into bite-sized pieces

1 cup sugar snap peas

1 baby bok choy, chopped

1 carrot, sliced lengthwise and chopped

4 cups cooked rice

EQUIPMENT.

Saucepan

Whisk

Wok (or large skillet)

Knife

Fire

STRAT. 1.) Heat 1 tbsp of sesame oil in a saucepan. Add the garlic and cook until it starts to brown, about 2 minutes.

2.) Add 2/3 cup soy sauce, chicken broth, white wine vinegar, brown sugar, and ginger. Bring to a boil, reduce, and let simmer for about 2 minutes.

3.) In a small bowl, mix together the water and cornstarch to form a slurry. Add to the soy sauce mixture, and cook until nice and thickened, about 2-3 minutes, whisking constantly (so it doesn't get all chunky!) Set aside.

4.) Heat remaining tablespoon of sesame oil in your wok (or large skillet) over medium heat. Add the chicken to the wok, and add the remaining 1 tbsp of soy sauce on top of the chicken, cover, and cook thoroughly to 165*F, roughly 7 minutes per side. Remove from the pan and cover with tin foil for 10 minutes (this will seal in the juices and keep your chicken moist.) Cut into bite-sized chunks, and re-cover with foil.

5.) Over medium-high heat, add the onion, bell pepper, and broccoli, cover and cook about 3 minutes, until the vegetables start to caramelize and the broccoli starts to turn a vibrant green.

6.) Add the sugar snap peas, baby bok choy and carrots, and cook for about another 3 minutes.

7.) Add the shrimp, chicken and sauce to the wok, cover and cook until the shrimp are cooked, about another 3 minutes. Serve over rice.

Inspired by "World Of Warcraft"

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