Week 1, Meal 2

In my quest to use all of my produce I decided to make a stir-fry. It's my favorite thing to eat, it's easy and it's always different depending on what I have in my refrigerator and cupboard. I started off with some ginger and garlic sauteing in a pan with some olive oil. I browned some cubed super firm tofu that had marinated in soy sauce, garlic and ginger. Out came the tofu and I threw in the zucchini and a few drops of sesame oil. When the zucchini was done I added some peppers from my freezer and a can of baby corn. The tofu went back in and then soy sauce, coconut milk and a dab of peanut butter made up the sauce, served over basmati rice. It would have been better had I not undercooked the rice for the first time in my life, but it was good.

The only new part of my meal was the side dish of bok choy that I made which was actually quite delicious. I've never cooked it before so I didn't know what to do with it. I looked around and it seemed pretty easy so I made Bok Choy with Ginger and Garlic. I would make it again, but next time I'm just adding it to the stir fry because that's where it went once I tasted it.


Bok Choy with Ginger and Garlic

1 head of bok choy, stems separated from leaves and washed.
1/4 t. sesame oil
2 T light soy sauce
Sesame seeds to garnish
1 t. each of garlic and ginger
1/4 t. corn starch

Start off by mincing the garlic and grating the ginger. Get it going in a small amount of sesame oil. I then added the stems so that they could start to cook before the leaves went in. I added 1 T of water and put a lid on it for 3 minutes of so, then added the leaves and put the lid back on. 2 or 3 minuted later, it was tender so I added the soy sauce and corn starch and let it thicken up to a light sauce. Sprinkle sesame seeds on top when finished. I ended up adding this to the rest of the food but it was great by itself.

I think next time I will try to do something else with the bok choy, but I could really use some ideas!

Happy Cooking!

Jaclyn