Meat + Salt+ Pepper= Mmmmmm!!!
We tried some different things grilling-wise, but nothing worth writing about. Either a disappointing failure (grilled romaine and grilled peaches) or complete indifference (pork loin on the rotisserie and on a cedar plank). Regarding the latter, the meat itself actually came out great both times--among the tenderest, moistest pork loin I've ever had. But the actually prep of the meat didn't add a whole lot, and Joanne was not a fan of the cedar "flavor". Speaking of which, we have an extra cedar plank. Let me know if you're interested.
So that brings us to tonight, and my first ever attempt at a legitimate stir fry. Or as legit as you can be without a wok. Yeah, yeah, I know it's supposed to be easy, but it's a cooking style neither of us really grew up with (ie, Italian), so we never tried it. But I had a desire to get bok choy, and I don't know what else you do with bok choy other than stir fry.
Anywho, this is what I went with:
- Sesame oil
- 3 cloves of garlic
- Some amount of fresh ginger
- 10 baby carrots, each cut into 4 vertical slices
- 20 sugar snap peas
- 3 large leaves of bok choy
- 6 spears of asparagus
- 1/2 a yellow onion
- 2 green onions
- sauce: hoisin sauce, some soy, some honey, dash of rice vinegar.
The 12" everyday pan I used, worked out well, as it was big enough to allow me to add everything without having to take anything out. Basically once some got heated up, I was ready to add the next ingredient (I added in the order listed above, except the actual bok choy leaves [as opposed to roots] got added after the onion).
We both enjoyed it, though i made a mistake in not preparing anything else (ie, rice), so Joanne could only eat so much before needing a different taste in her mouth. The only other change, is I cut the asparagus too small, so it was essentially unnoticeable. It may be more worthwhile to just omit. One of my issues with this kind of medley (such as a smoothie or roasted veggies) is I have a tendency to keep adding things, so that it's a combo of 5, 6 or more things, which ends up being an overwhelming amount and makes any one part too small. But if its fruits and veggies, that's not so bad, right?
Posts
2 comments:
Simple smoothie recipe:
1 cup yogurt (I prefer the "Swiss" style pre-mixed stuff, but nay kind will work)
Equal amount of milk
1 banana
Dump it all in the blender & enjoy. Sweet, healthy, refereshing. If you want to get exotic, squeeze in a little honey.
In reference to the issue of adding so many ingredients that your recipe loses coherence, one of the great things about a 3-ingredient recipe is that it gives you very quick feedback about changes in your choice of materials. For instance, there is a big difference between using 2% and whole milk.
And just in case you are a big yogurt fan, Safeway has BY FAR the best selection of yogurt. I make a trip there every few weeks just to stock up.
I stir-fry frequently and have a couple of good cookbooks with easy recipes if you're interested in experimenting.
Shrimp, chicken, and pork all do well as additions to stir-fried veggies.
It's quick, easy, healthy, tastes good, and cleans up fast. What's not to like?
Post a Comment