I don’t always plan well; on most days I survey the fridge and get an idea. Sometimes I have no idea and just start taking stuff out, start peeling and chopping and somehow a meal grows out of it. The most creative ideas I get when the fridge is close to empty. Pre-planned meals take me longer to prepare and are much more expensive. I have been trying to serve two, sometimes three vegetable sides for dinner with minimal amounts of meat. Sometimes all we have are tastily prepared, colorful vegetables. The darling does the shopping of late, I order vegetables and I never know what he will bring. A couple of weeks ago he brought me a huge bag of baby bok choy. This is one of the recipes
BABY BOK CHOY STIR FRY
1-1/2 Tbsp peanut oil
1/2 cup coarsely chopped raw almonds
4 cloves of garlic
1 large carrot
2 baby bok choys
1 red pepper chopped, fresh or frozen
1 cup sliced red onion
salt to taste
• Wash, slice and chop all the vegetables.
• Heat up a non stick skillet on medium. Be patient, if you begin on high heat your pan will be too hot and scorch the almonds. Add the peanut oil and the almonds.
• Sprinkle salt on the top.
• Lightly toast it, stirring and when almonds start getting a golden hue, remove skillet from the heat.
• With a large slotted spoon transfer the almonds to a small bowl and set it aside.
• With a large slotted spoon transfer the almonds to a small bowl and set it aside.
• Put the skillet back on the heat and add the sliced garlic and sprinkle with salt.
• Sauté the garlic, stirring, for one minute.
• Add the sliced carrots and sprinkle with salt.
• Cook the carrots for 2-3 minutes.
• Add the chopped baby bok choy and sauté for a couple of minutes.
• Add the chopped red pepper and the sliced red onion and sauté for a minute.
• Add the reserved almonds, and give it a stir.
• Adjust the salt if needed, and serve with soya sauce.
• Adjust the salt if needed, and serve with soya sauce.
