Stir Fry, Bok Choy Style, & Earth Day

All the comments on the blogging tips post were absolutely fantastic. Those are the kinds of comments I would love on every post! I absolutely adore hearing from you all, thank you!

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Sunday was Earth Day and St. Louis has the third biggest festival in the country. I didn’t make it last year so this year I decided to volunteer with the Slow Food booth and visit the other great patrons at the fest.

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The festival was great – it was nice to see people all in one place celebrating the Earth and everything they can do to keep this place around for a while. And there’s a lot of great organizations around St. Louis that are doing great work with the city, like Build St. Louis and Earthdance Farms.

And the best part? There was a University of Michigan Alumni booth! The St. Louis group (and other UM groups as well) do a lot of sustainability work across the globe and I was so excited to see my alma mater 500 miles away!

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I have a simple recipe today, to celebrate Earth Day with the simple yet delicious foods that come from our planet.

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Bok Choy Stir Fry

by Every Little Thing

Keywords: saute entree Chinese

Ingredients (serves 2)

  • 1/4 cup soy sauce or tamari
  • 1 tbsp rice vinegar
  • 2 tsp brown sugar
  • 1 tsp sesame seeds
  • 1 lb boneless, skinless chicken breasts
  • 4 tsp cornstarch
  • 2 tbsp coconut oil (or vegetable oil)
  • 2 large garlic cloves, minced
  • 1 tsp dried ginger (or 2 tsp minced fresh)
  • 1 head bok choy, sliced (both white and green parts)
  • 1 cup sugar snap peas
  • 1 poblano pepper, seeded and sliced
  • Cooked rice or quinoa, for serving

Instructions

Cook the rice or quinoa ahead of time and have it warmed when ready to eat.

Combine the soy sauce, vinegar, brown sugar, sesame seeds and 3 tablespoons of water, then set aside. Slice the chicken into strips and toss with cornstarch until coated. In a large skillet (or wok, if you have one), heat the oil, garlic, and ginger over medium heat about 1 minute. Turn the heat up to medium-high and add chicken in a single layer, searing each side and cooking through (6-8 minutes total). Add the white parts of the bok choy, snap peas, and poblano and cook 2-3 minutes. Add the green parts of the bok choy and wilt, about 1 minute. Add soy sauce mixture and cook until the sauce thickens slightly, about 2 minutes. Serve over rice/quinoa!

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The fun part about this recipe is that it adds a little earthy heat via a poblano pepper into a typically Asian-style stir fry. I also love the use of coconut oil, always a heart-healthy food.

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Bok choy (that white and green veg pictured above) is a green that I haven’t worked with much but it has an interesting texture and flavor. The white stalk reminds me a bit of celery but less crunchy and almost nutty. And the greens taste like greens :) It’s a versatile vegetable and perfect to throw into a stir fry!

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And why coat the chicken in cornstarch? It helps the meat remind tender and almost velvety; not chewy at all. The coating on the chicken makes it seem like it came from the nearest Chinese restaurant!

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A simple way to celebrate Earth Day anytime!

Question: Are you involved in your college or high school alumni groups?

Question: How do you celebrate Earth Day?

Comments

  1. oh wow, I never thought about coating chicken in cornstarch like that! I’ll have to try it.

  2. Looks good — I’m wondering if the tossing in cornstarch trick would work with seitan for a veggie version.

    My alma mater (Notre Dame — Go Irish!) has a very active alumni association. I was involved when I first moved to StL, but I have to admit it’s been quite awhile since I’ve done anything with the group.

  3. I’ve never done it either but it worked!

  4. It might work with seitan! Can’t likely hurt.

  5. RECHARD BANVA says:

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