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.)
- 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
- 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.
- 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!
- 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.
- Add the radishes, zucchini, squash, and soy sauce cooking and stirring for another minute.
- 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.
- 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.
- 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.