Yummy Stirfry

I love babies, toddlers, teens, my nephews and nieces and my friends’ kids—you name it. It isn’t the kinda love that makes me want to be a mentor or teacher; it is the love that snuggles and indulges and enjoys little people and then gives ‘em back when they cry or have fits. I am that aunt. The one who likes to watch them grow-up, supports them and spoils the crud out of them.


My oldest nephew, Tucker, was born when I was 15 years old. I remember every step of him growing up and like to selfishly think I was a big part of his life in some way. He is beyond awesome—a really smart intelligent guy that has moved from a fearless kid with a thing for bugs (and the dream of being a scientist or the Crocodile Hunter), to an interesting young-adult all about the world of ants, gardening, cross-pollinating, chicken coops and cooking (and still a scientist). I read his blog and am amazed by the writing and the things he is doing—raised gardens, hovercrafts, how-to, the best products to buy and neighborhood co-ops so everyone can enjoy fresh eggs. Just a cool kiddo and I am lucky to know him. He recently wrote about his love of food, cooking and creating. And like a true locavore, he often takes ingredients out of his own garden. At FOURTEEN!!

The recipe below is Tucker’s own creation. Check out the link to his blog for more recipes, garden help, to check in on the chicken co-op or just for a great read chock-full of interesting facts that you can learn.

TJ’s Orange Stirfry

Sooo yummy. Next time you head down to Twin Falls, check out the HUGE Asian Market for some great ingredients. Tucker’s Note: This stirfry is tasty and can be thrown together on a moments notice

½ cup of orange juice
½ cup of soy sauce
¼ cup asian dressing
1 tsp of ground cayenne
1 tsp of ground ginger or one thumb of fresh
1 tsp of cinnamon
1 tsp of cornstarch
three chicken breasts, 1/3 of a pork tenderloin, or other meat
1-2 tbsp of cooking oil
Various vegetables

Mix the sauce ingredients in a bowl or jar. Pour ¼ cup of the sauce into a bowl and add cubed meat. Mix together and place in the fridge to marinate for at least half an hour. Start the rice. Place about ½ an inch of oil in a wok and heat it. Add the marinated meat and stirfry. Don’t cook it quite all the way. Add the sauce and allow it to come to a light boil. Add the veggies, cook for two minutes, turn off the heat and cover. Serve over rice.


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Taste of Sun Valley – Chefs, recipes, Menus

Taste of Sun Valley – Chefs, recipes, Menus