Queen Bee Eats for a Day

Simple Summer Stir-Fry July 17, 2010

Filed under: Cooking Adventures,Recipes & How-Tos — queenbeeeatsforaday @ 9:22 am
Tags: ,

The summer is a great time to eat fresh fruits and vegetables.  Not only does the grocery store have more of a selection fresh produce that actually looks appetizing (at least in New York) but the farmers markets are out of this world.

Because this is such a great time for produce, it’s also a great time for making a really good stir-fry, which I am all about.  It’s healthy, it’s quick, and it’s something Husband will eat!  In fact, I’ve heard that a stir-fry is a great way to get the kids to eat their vegetables as well!

So, a couple of weeks ago I found a recipe for a simple stir-fry and jazzed it up a bit.  And  even if you’ve never made a stir-fry in your life, this is so easy to do (and easy on the wallet as well.)

The Ingredients:

  • Fresh ginger, minced – 1 tablespoon
  • Fresh lemon juice – 1 teaspoon
  • Vegetable oil (though you could use Peanut) – 3 tablespoons
  • Asian sesame oil – 1 teaspoon
  • Salt – ½ teaspoon
  • Fresh ground pepper – ¼ teaspoon
  • 3 Cloves of garlic, minced
  • 2-3 heads of baby bok choy, stalks cut into ½-inch pieces and leaves shredded, separate
  • ½ pound of snow peas
  • 5-10 radishes, depending on size
  • 1 medium zucchini
  • 1 medium yellow squash
  • ½ pound of spinach (without the stems and washed well – baby spinach is great, too)
  • ½ pound of tofu (firm), chicken, shrimp, or beef (depending on your preference)
  • Soy sauce – 4 teaspoons

The Process:

  1. Combine the ginger, fresh lemon juice, 1 tablespoon of the cooking oil, sesame oil, ¼ a teaspoon of salt, and the pepper.  Whisk well and set aside to allow the flavors to mingle.
  2. In a wok, heat the rest of the cooking oil over medium-high heat.  When the oil is hot, add the garlic and stir until it’s fragrant, about 10-15 seconds.  Don’t let it burn!
  3. Next, add the bok choy stalks and cook for about 1-2 minutes, just until it starts to soften.  Throw in the snow peas and cook for another minute or two.
  4. Add the radishes, zucchini, squash, and soy sauce cooking and stirring for another minute.
  5. Now, add the bok choy leaves and spinach plus the remainder of the salt.  Cook and toss until the leaves begin to wilt; this should take about 2 minutes.  Add a tablespoon of the stir-fry sauce you made earlier – just enough to coat the contents of the wok.  Then, remove the vegetables from the wok.
  6. Add the rest of the stir-fry sauce to the hot wok and heat it over medium-high heat.  Add the tofu, chicken, shrimp, or beef.  If you’re using tofu, cook until it’s just warmed through, for about two minutes.  With chicken and shrimp, make sure the meat is cooked through.  Cook the beef to your preferred temperature.
  7. Put the vegetables back into the wok and toss everything together.

We served this dish over plain white rice, at Husband’s request.  But for a fun twist we thought you could try some Asian noodles.  I love picking at stir-fry as-is, so I often leave out the rice.

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17 Responses to “Simple Summer Stir-Fry”

  1. Anna Says:

    Oh! The Farmer’s Market!!!! It is glorious right now here in LA, I go with my camera and I don’t even know where to start…everything looks so beautiful. Your stir fry looks awesome, loved the step by step pictures.

  2. queenbeeeatsforaday Says:

    Oooh thanks! I know what you mean about how everything looks. We just discovered a new farmers market in Brooklyn, so we’re about to go and check it out hopefully next weekend! Thanks for stopping by! XO

  3. What a great stir fry…love these ingredients:)

  4. queenbeeeatsforaday Says:

    Thanks! It’s pretty delicious – and pretty basic. I am thinking of switching it up and using more squash next time, carrots, and maybe a few other goodies.

  5. Who wouldn’t love all these fresh ingredients! Colorful, fresh and healthy.

  6. lollcakes Says:

    Hmmm, I love stir-fries! There is nothing better in summer than batch of stir-fried veg. Thanks Queenie Bee!

  7. queenbeeeatsforaday Says:

    Thanks so much! By the way, love your blog with the explanations of “why” something is good for you!

  8. queenbeeeatsforaday Says:

    Sure thing! Aren’t the veggies super pretty? Husband “demanded” that I post about the stir-fry next since they had such fabulous color! (He took about 100 pictures of the radishes alone, I think.)

  9. Erica Says:

    Funny! We just had a tempeh stir fry last night. It had red, yellow, green peppers, zucchini, ginger, garlic, onions, and a special sesame sauce. It was delicious and we’ve been experimenting with different ingredients since starting the South Beach Diet – definitely no rice though!

    ~E

  10. What a pretty stir-fry! I really like the addition of radishes – I never think to cook them.

  11. queenbeeeatsforaday Says:

    I know, radishes are funny little devils…love them raw, with maybe a little salt sometimes.

    Thanks for stopping by!

  12. What a beautiful healthy dish!

  13. Ela Says:

    an easy to do yet delicious recipes, them stir fries! but i’d leave the radish alone….

  14. queenbeeeatsforaday Says:

    The radish, surprisingly, was a great addition!

  15. queenbeeeatsforaday Says:

    Thanks! Tasted good, too!

  16. Very cool! I love veggie stir fry!

  17. queenbeeeatsforaday Says:

    Thanks! Us too!


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