Learning to Cook from Grok
Yesterday, I found myself staring into the fridge, trying to whip up something for lunch. After a bit of rummaging, I came away with a modest haul: one lone onion, two colorful bell peppers, and a handful of king oyster mushrooms. Not exactly a treasure trove of ingredients, and honestly, I had no clue how to turn this random assortment into something edible—something that would land in my stomach rather than the garbage chute. Cooking isn’t exactly my strong suit, so I was stumped.
That’s when I decided to call in some reinforcements. Enter Grok, the recently released AI chat tool from xAI. Feeling like a clueless human (which, let’s be honest, I was), I typed in a simple plea for help: “What can I make with an onion, two bell peppers, and some king oyster mushrooms?”
lo and behold, Grok came through with a solid suggestion:
Here’s a delicious and simple recipe idea that combines green bell peppers, King oyster mushrooms, and your choice of meat—let’s go with chicken, though you can swap it for pork, beef, or even shrimp if you’d prefer. This is a stir-fry dish that’s quick to make, packed with flavor, and lets the ingredients shine.
Chicken, Green Bell Pepper, and King Oyster Mushroom Stir-Fry
Ingredients:
1 lb (450g) boneless chicken (thighs or breast), sliced into thin strips
1 large green bell pepper, deseeded and cut into bite-sized chunks
2 King oyster mushrooms, sliced into ¼-inch thick strips (about 2 cups)
2 tablespoons vegetable oil (or any neutral cooking oil)
1 small onion, sliced
2 garlic cloves, minced
1-inch piece of ginger, finely chopped or grated
2 tablespoons soy sauce
1 tablespoon oyster sauce (optional, but adds depth)
1 teaspoon sesame oil
1 teaspoon cornstarch (for the marinade)
Salt and black pepper to taste
Optional: red chili flakes or fresh cilantro for garnish
Instructions:
Marinate the Chicken: In a bowl, mix the chicken strips with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a pinch of black pepper. Let it sit for 10-15 minutes while you prep the veggies.
Prep the Veggies: Slice the green bell pepper, King oyster mushrooms, and onion. The King oyster mushrooms have a meaty texture, so keep the slices thick enough to retain some bite.
Cook the Chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 3-4 minutes until just cooked through and lightly browned. Remove the chicken to a plate and set aside.
Stir-Fry the Veggies: In the same skillet, add the remaining 1 tablespoon of oil. Toss in the garlic and ginger, stirring for 30 seconds until fragrant. Add the onion, green bell pepper, and King oyster mushrooms. Stir-fry for 3-5 minutes until the peppers soften slightly but still have some crunch, and the mushrooms start to brown at the edges.
Combine Everything: Return the chicken to the skillet. Add the remaining 1 tablespoon soy sauce, oyster sauce (if using), and sesame oil. Stir everything together for 1-2 minutes to coat the ingredients in the sauce and heat through. Taste and adjust with salt or more soy sauce if needed.
Serve: Plate it up hot, with steamed rice or noodles on the side. Sprinkle with red chili flakes or chopped cilantro if you like a kick or some freshness.
This dish balances the mild bitterness of the green bell pepper with the umami-rich King oyster mushrooms and juicy chicken. It’s flexible too—swap the meat or tweak the seasoning to your taste. Enjoy!
I followed the recipe pretty closely, though I hit a small snag. The instructions called for black pepper, but my spice rack was apparently on strike—no black pepper to be found. Improvising like the culinary rebel I am, I swapped it out for a splash of black pepper sauce.
Here’s how it all came together. this is the veggies after preparation:
Since Grok suggested pairing the stir-fry with some protein, I decided to fry up a chicken breast I found hiding in the freezer. After a quick thaw and some seasoning, it hit the pan:
nothing fancy, but it will do the trick.
With the veggies sizzling and the chicken cooked, I combined everything into one slightly chaotic pile of food. Here’s the final product:
It’s not going to win any awards for “really good” cooking, but for a home-cooked meal thrown together by someone who barely knows their way around a kitchen, I’d say it’s a win. Not too bad—not bad at all, actually. Grok saved the day, and I avoided another sad lunch of leftovers or takeout. Who knew a random AI could be my personal chef-in-a-pinch?