Last week's dinner was stir fry.
|All the vegetables chopped up and ready to stir fry|
It was fairly easy to put together after coming home from work...lots of chopping and prep work of course, but that just meant I was reunited with my favorite Cutco knife again. I was shooting for something fun and different to cook...when mom tells me to menu-plan for the week, I usually revert to the same old dishes. Bad habit.
I pulled this recipe from an older (but much beloved) Fine Cooking Magazine--issue #58. Here's the link for the recipe. It's basically a "create your own" recipe, so you can pick and choose your veggies and meat.
I chose shrimp for my protein, and veggies I used bok choy, shiitake mushrooms, broccoli, scallions, and ginger (hence the comment at the beginning of my post). The author also said to choose a sauce; I used the sesame soy one.
I've never cooked a stir fry before. They're definitely fast-paced! This one came together very nicely though. I did find I needed to cook my shrimp a little longer than the recommended 20-ish seconds before removing them from heat. Other than that, everything was smooth sailing. With just a pot of cooked rice, this was definitely a dinner I'd do again. I think it'd also be a good one to keep in mind for college life. Obviously I don't have to use shrimp (since that can be a little spendy on my wallet) but chicken would be a yummy (cough, cough: cheap...) substitute, too.
I've never cooked with bok choy before, either. An interesting vegetable...it's like it's half spinach, and half celery or something. According to Wikipedia (bad resource I know...), it's of the same species as the turnip, and can also be called Chinese cabbage, but this name also includes Napa cabbage.