Five Spice Multi-Coloured Chicken Stir Fry

So, today I ran a 5k, the first one that I have ran in a while.  I'm really excited about how well I did.  Yes, I am really avid about excersise, and love running.  I ended up doing the 5k in 27 minutes, 29 seconds, which coverts to an 8:52 mile!!  That's awesome for me... I kind of feel like a whimp, because I know that's really not all that good in the grand scheme of things, but it's a personal best, that's for sure.  That really made my day.  And M reached her goal, too, of 10 minute miles.  So we're both satisfied.  And I beat M.  Heehee.  I also got a free banana, which is always nice.  Plus the T-shirts are really cool.

Now that I got that out of my system, on to the important part.  Here's another stir fry with one of those awesome vegetarian chickens.  I keep forgetting to look on the package to see how much the thing actually weighs, so I'll have to remember to do that one of these days...  I normally don't cook with any bell pepper but red, but the yellow seems to go very nicely with the stir fry.  Kind of a story behind this one- M and I got home at 5.30, and normally if that happens then we have leftovers.  But I knew that was impossible, so we ended up whipping dinner out in an hour- this stif fry, plus our usual two monster salads.  Which was really impressive, if I do say so myself.

And, just another little random thing that made me happy.  I found two pennies on the ground...  Childish joys!

Five Spice Multi-Coloured Chicken Stir Fry

Inspired by Wok

Serves 4-6

1 generous tbsp five spice powder
1 generous tbsp Better Than Bullion Beef Flavouring
4 tbsp soy sauce
3 tbsp vegetarian stir fry sauce
2 tsp yellow curry paste
1 generous tbsp yellow bean paste
Juice of 1 lime
1 tbsp corn starch
1 onion, sliced thick
2 carrots, coined
2 portobello mushrooms, chopped
1 small bunch asparagus, trimmed and chopped into 1 inch pieces
2-3 cups red cabbage, shredded
1 red bell pepper
1 yellow bell pepper
2 baby bok choy, chopped into ribbons
1 vegetarian chicken, defrosted chopped into bite sized pieces (about 3 cups-ish)
Cashews, for topping

Mix together the five spice powder through the corn starch.  Set aside.
Heat a wok over high heat with a bit of water.  Stir fry the onion and carrots for 2 minutes, and then add the asparagus and the mushrooms.  After two more minutes of stir frying add the cabbage and peppers.  After three more minutes or so add the remaining ingredients except cashews.  Saute until bok choy is wilted and the massive pile of veggies is heated through. 
Serve over rice, topped with cashews.