Veggies set up for for Stir Fry: bok choy, green beans, ginger, red pepper, cashews and more....
Friday was the last class of my Recipes & Strategies for Better Health series at Gilda’s Club. I always wrap up my classes with an extra special meal along with a mindful chocolate tasting. I also love to make a stir fry.
A stir fry is, in my humble opinion, is one of the easiest, most versatile dishes to make. As for ingredients, anything can work in a stir fry. Either I check out the produce aisle or farmers market to see what looks good or I’ll simply take a peek in my fridge and see what’s there.
Yesterday, I added red peppers, green beans and cashews to the stir fry. We had it over some soba noodles made with buckwheat and mugwort (which gave them a green color)
Here’s a basic stir fry recipe.
1 onion sliced
2 cloves garlic, finely diced
3 or 4 heads baby bok choy
2 carrots sliced
Small chunk of ginger, peeled and diced
A splash of soy sauce and some toasted sesame oil (or some teriyaki sauce)
Stir fry
Noodles or rice
- Lightly sauté onion, ginger and garlic until soft, 3 –5 minutes
- Add carrots, sauté 2 minutes
- Add white parts of bok choy, followed by green parts, sauté 3-5 minutes
- Add a splash of tamari and toasted sesame oil for flavor
- Serve over rice or noodles
