Spicy, Peanutty Bok Choy Stir Fry
I just got back home after an awesome yoga class. I read a book a while ago ('Skinny Bitch in the Kitch' - not the greatest read but there are some good morsels in there) which stated that if everyone in the world practiced yoga there would be world peace. I thought that it was a gross over-exageration at the time but now... I almost believe it myself. I'm ravenous though - I know 'biker-chic', Ms 'yeah-I-run-10k', ravenous after a little 90 min. yoga class. But, there it is.I could have gotten something down in Greek town where my class was but I've been craving veggies lately. To be honest, I haven't been eating well lately. Little snacks really more than anything. Today I needed veggies and protein. So I picked up some beef at the health food store and rode home (yeah - I biked to my class - total hippie) and pulled out the bok choy that came in this weeks food box.
I was psyched. Originally a simple bok choy/beef/soy sauce thing was in my mind. Somehow though all these other veg's made it out of the fridge and landed on my cutting board. The next thing I knew I was pulling out the peanut butter and goin' to town with the pepper sauce.
What resulted was still pretty simple but absolutely just what I needed. Right now I am totally and utterly satisfied. Serve this by itself or with whatever grain you prefer. I have only just discovered that I'm out of quinoa, otherwise that would have been my grain of choice with this puppy. Brown rice would hold up nicely to these bold flavours as well.
Bok Choy and Beef Stir Fry in Spicy Peanut Sauce
serves 4
2 - 3 tbsp oil
1/2 red onion, sliced thin in rings (this is huge for me!!!)
2 medium carrots (sliced through the long blades on the box grater)
1/2 zucchini (that's all I had, you could use more), sliced long and thin
2 medium sized bok choy, ends cut off then cut it like celery
4 cloves of garlic, crushed
1 lb of beef sliced thin for stir-frying (You could use 3 scrambled eggs instead)
3 - 4 tbsp of soy sauce
1/2 cup peanut butter
2 tbsp Hoisin Sauce
1 tbsp pepper sauce
red pepper flakes (I sprinkle it on top of my serving)
In a heated wok pour the oil. Add in the veggies and saute about 5 minutes until the veggies are kind of cooked but not too wilted. Add in the beef and let it brown. Add in the Soy sauce and then add in the peanut butter. Mix it together (yeah, right in the wok) until it's all mixed together. Add in the hoisin and pepper sauce and check the taste.
Serve with grain of choice and sprinkle with red pepper flakes.
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About Me
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
About Me
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
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