Tomorrow I return to work after a much-needed spring break from teaching, putting me in boo hoo mode, but at least I finally finished grading the essays I brought home. (Oh, the joys of teaching English.)
I did manage to set up the spring veggie plantings, trim a few trees in the backyard, and write a few letters to my nephew who recently headed off to Marine Boot Camp.
However, I didn’t manage to read any novels, which I’m bummed about, and I didn’t take care of spring purging around the house. Honestly, I don’t know where the days have gone considering I got so little done.
Speaking of where the days have gone, I really don’t know how two months have passed and I’ve only blogged once! Somehow I lost my motivation and energy. The muses left me high and dry. Sinus infection and allergies contributed to the absence as well as a heavy work load of essay correcting (all my own fault for assigning so much work, I know).
Plus, hubby has returned to work after a couple years of schooling for a career change, and now our balance needs readjusting. He used to take responsibility for dinner since I was the one gone all day. Now I get home before him, so I find my evenings filled with kitchen duty, leaving little time and energy for blogging.
Despite my absence the past couple months, I have experimented with and collected a few recipes to share, one of them this Red Pepper Bok Choy Stir Fry side dish.
This dish cooks up quickly, uses few ingredients, has crispiness and crunchiness, and contains oodles of nutritional value. Plus, it’s pretty to look at with the bright red and green colors and the sprinkling of sesame seeds. And for us, at least, it adds a new veggie–the bok choy–to our lives, creating a nice break from the heavy doses of broccoli we consume.
It pairs well with brown or white rice for a veggie rice bowl, complements chicken and beef, and tastes especially yummy with Asian meatballs. Or, just eat it all on its own for a filling meal.
Bok Choy & Red Pepper Stir Fry
- 1 tbsp. vegetable oil
- 1 tbsp. dark sesame oil (don’t skip, for this adds a rich nutty flavor)
- 1 medium onion, sliced (I omit this)
- 2 cloves garlic, minced
- 2 bunches bok choy, sliced any size you prefer (I got about 8 loosely packed cups from a bag of baby bok choy from the Asian store; I’ve used less, too, as well as used “grown-up” bok choy)
- 2 red peppers, deseeded and sliced into 1/4-inch slices
- 1-2 tbsp. soy sauce
- toasted sesame seeds
- Add vegetable oil and sesame oil to a wok, heating over medium-high heat (use a large pan if you don’t have a wok). When the oil begins to shimmer, add the peppers, onion, and garlic; toss/stir constantly.
- After 3-4 minutes, when the onions turn translucent and golden, add the bok choy, stirring/tossing often. Cook for 1 minute, then add the soy sauce. Cook for 2-3 minutes more, just until the green leaves on the bok choy begin to wilt.
- Garnish with sesame seeds.
SOURCE: slightly adapted from Cook for Your Life