Hubby and I once again braved Saturday afternoon grocery shopping...what a zoo!! We did try to stick to our list and kept to the edges of the store, only venturing into the middle aisles to grab a couple of baking items! I could see Hubby was coming up with an idea for dinner by what he was putting in the cart...bok choy, mushrooms, tofu, ginger root, steamed noodles... it turned out to be stir fry night in the Little Kitchen! Stir Fry is one of those things that we really don't follow a recipe for. If you like it, toss it in, if you don't like it, keep it out! Tonight Hubby and worked together in the kitchen to chop, stir, and fry our way to dinner!
While Hubby chopped up some of the following veggies:
- 1 onion
- 2 stalks of celery
- 1 red pepper
- 5 stalks (leaves) of bok choy, leaves and bottom parts
- 3 green onions
- a handful of mushrooms
- a handful of broccoli florets
- a few cloves of garlic, sliced
- a chunk of ginger, peeled and grated
Heat up a fry pan and add some canola oil. To the oil I added:
- a few cloves of garlic, smashed
- a few coins of ginger, peeled
- a healthy pinch hot red pepper flakes
- a couple strips of lime peel
So we had a little help in the veggie department...tastes as good as ever!
When all of the tofu was cooked, it was time to heat up the pan for the stir fry!!
Then added the mushrooms for a few minutes. Next up, the rest of the veggies!
Put a large pot of water on to boil so you can cook your noodles.
Cook noodles according to package directions.
Transfer those noodles to the stir fry.
Add some fresh chopped cilantro and a squeeze of lime juice!
Hooray for team work!!
Ready to eat!!! Hooray!! Now where are my light sabre chop sticks?