Recipe: Stir-Fry

I experimented with a few things and surprised myself:

Chicken Stir-Fry

1) Prepare 1 Cup Rice as instructed on packaging adding 2 teaspoons of parsley!
2) Sautee chicken strips in EVOO until lightly golden (and done)!
3) Steam a variety of Asian vegetables for 8-10 minutes preserving some crisp & crunch!
4) Pour following recipe over chicken and veggies immediately then serve with the rice!

Sauce Recipe:
2 teaspoons cilantro
3 teaspoons fresh ginger, chopped
2 gloves garlic, chopped
1/4c Soy Sauce
3T Worshershire Sauce
1/4c pureed pumpkin
1T peanut butter
3T EVOO (or Sesame Seed Oil if you have it)

Please give this sauce a try and let me know what you think!

Now you are wondering what to do with the rest of the canned pumpkin! Well you do what I did, you make THIS CAKE while cooking the stir-fry! Then by the end of eating your dinner, you have a warm dessert coming out of the oven!

Yes, I know the recipe calls for the whole can, but I used what was left and it turned out perfectly! Do you want to know another secret to making this Pumpkin Cake recipe strumptous? Add two teaspoons of real Maple Syrup to the pumpkin batter! (FYI- this is the picture from Allrecipes.com, this is not the one I made.) Alas, it is time for me to leave the desk and follow my nose to the aroma of a sweet Autumn-inspired dessert!