Another Stir Fry
I use the word 'love' too much I think. My first boyfriend once told me that he loved me. I was shocked, we hadn't been dating long and it seemed ridiculous that someone could say that so quickly. I asked him to explain and he told me 'I love chocolate chip cookies. I love football. How can I just say that I 'like' you?' Well, he explained it but it wasn't exactly a satisfying answer, let's just say, we didn't end up together. Beautifully illustrates my point though. I told you all that I loved risotto. I love chocolate cake. I love ice cream... whatever. I really 'like' stir-fry.
Perhaps its a summer thing. Lighter fare. Not long on the stove. Nutritious, seasonal ingredients... and maybe I'm just going through a phase. My fam isn't having trouble indulging my phase though. Let's face it, spicy peanut sauce or (in this case) black bean sauce are both hard to resist.
It's been a great day so far. Weather is perfect summer fare for toronto. Sunny skies, lovely breeze 27 degrees. Perfect. I went for a run this morning and kid #1 rode her bike with me while I ran. I came back ready to eat and threw this together for a hearty, healthy lunch. I won't tell you how much I ate but it was entirely and thoroughly satisfying and I was totally content.
Black Bean sauce has a nice bit but it's by no means spicy. Something just tasty and warm about it. You don't have to do a lot fooling around with adding other stuff when you use this sauce. I can find it easily at a larger grocery store. If you are lucky enough to find yourself in an asian market you'll be tripping over it. Once again, this was inspired by a recipe in BBC's Good Food magazine. It's my new Gourmet *sigh* I think. My husbands cousin is due to make her annual and much anticipated trip to Toronto from London (with her two lovely kiddies) and I'm going to ask her to pick some mag's up at the airport for me on the way. I can't wait!!!
Black Bean Sauce Stir Fry (adapted from BBC Good Food Magazine)
serves 4
6 cups of sliced vegetables (keep the sizes approx. same. I used bok choy, onion, green bean, peppers, carrots and zucchini)
3 garlic cloves, crushed
1 lb thinly sliced beef (optional)
sesame oil/olive oil combo
2 tbsp hoisin sauce
3 tbsp soy sauce
1/2 cup black bean sauce
In a heated wok add the oil and coat the wok. Throw in the veggies and toss for about 4 minutes. Add in the beef and garlic and continue to toss another 5 minutes. Add in the hoisin, soy and black bean sauce. Mix well. Check the tastes and let the flavours cook together for a few minutes.
Serve over rice and sprinkle with chili flakes if you so desire.
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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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