Skip to main content

Stir Fry with Peanut Sauce and Bok Choy

After church today, my wife and I went for a drive to St Augustine. Earlier in the week, my eldest daughter took me to Rype and Readi Market. If you are in the area and looking for locally grown organic vegetables, this is the place to go. After loading up on tomatoes, peppers, bok choy, honey granules, strawberry plants and tomato plants, we headed home.
St Augustine

Wondering what to make with the bok choy, I decided to saute it as a side for stir fry.
To a large skillet add:
3 tablespoons canola oil
1/4 teaspoon crushed red pepper
2 cloves minced garlic
1/4 teaspoon ginger
2 tablespoons diced red bell pepper
2 tablespoons diced onion
2 tablespoons bacon bits
Heat the ingredients over a medium heat until hot.
Add bok choy, sauteing each side until leaves are wilted and stalk is blistered.
Drizzle with sesame oil and serve.
Rype and Readi Farm Market



Sirloin Stir Fry with Peanut Sauce
Thin slice sirloin and place in a disposable zipper bag.

Marinade:
2 cloves minced garlic
1 teaspoon ginger
2 tablespoons low sodium soy sauce
1 tablespoon sesame oil

Mix all the ingredients and pour over meat, marinating for 1/2 an hour.
Slice up a small onion and bell pepper.
Heat wok over medium heat, adding 2 tablespoons of canola oil.
Add meat and brown.
Add onions and peppers with 2 tablespoons low sodium soy sauce cooking until vegetables are transparent but still crispy.

Peanut sauce:
In a microwave proof bowl add 1/4 cup of peanut butter and heat about 30 seconds until melted.
Stir in:
1 tablespoon low sodium soy sauce
1 tablespoon canola oil
3/4 teaspoon ginger powder
1/2 teaspoon honey granules
Whisk until well blended.
Reheat if needed.

Serve stir fry over rice and drizzle with peanut sauce.

Enjoy this tasty and satisfying meal, full of market fresh vegetables.

Comments

Popular posts from this blog

Scrambled Eggs

I was talking to my friend Erica at the Crumby Kitchen blog, about the most searched recipes on Google. A lot of the searches were for very basic recipes. Mention scrambled eggs, and you will get a hundred different ideas, most of them with a strong opinion. You should add milk or cream, never add milk or cream, high heat or low heat, everyone has their own ideas. This is my version, which has been enjoyed by many.
The first step is choosing a pan. I use two different types in my kitchen, cast iron and stainless steel. Both produce excellent results. With a well seasoned cast iron pan, the key is to preheat it. I place mine in the oven and preheat at 325 degrees for about 15 minutes. Cast iron is a poor conductor of heat, but an excellent retainer of heat. Once preheated the cooking surface stays warm for a long time. CAUTION should be used when removing the pan from the oven. Remember it is 325 degrees hot and will cause serious burns without using a pot holder or handle cover. Plac…

Individual Peach Cobbler

This is one my favorite times of year. Georgia peaches are in season. It is my favorite fruit. If I am going through Georgia on I 75, I will buy a box at Lanes Orchards.  Sweet and juicy, they go with everything. This is a quick cobbler that is a perfect dessert served in mini cast iron pan.
Ingredients: 1 Georgia peach 1/2 cup pastry flour 1 tablespoon butter 1/8 teaspoon baking soda 1/8 teaspoon baking soda 3 tablespoons buttermilk 1 teaspoon sugar 1 teaspoon cane syrup sprinkle of cinnamon pinch of salt
Begin by cutting butter into the pastry flour. I use a food chopper to make it quick and easy. Pour mixture into a small bowl and add the buttermilk, salt, sugar, baking powder, and baking soda. Combine into a stiff dough.
 With a floured rolling pin, flatten to about an eighth of an inch thick. Cut two squares to fit the bottom of your pan.
Chop peach and add cinnamon and cane syrup. Place mixture on top of cobbler bottom. Roll out remaining dough and cut into strips to place on t…

Spicy Peach Baby Back Ribs

In Florida, it's always grilling season. The weather never gets cold enough to close up the grill. It's used year round, except during a hurricane. It does, however, becomes the main cooking source after a storm. This recipe takes advantage of fresh Georgia peaches, but during the off season you can use frozen.

Ingredients:
1 rack of baby back ribs
2 tablespoons of your favorite rib rub
2 fresh peaches diced (about 1 cup)
1/2 teaspoon paprika
1 tablespoon Frank's Red Hot wing sauce
1 teaspoon minced garlic
1/4 cup Frank's Red Hot Sweet Chili sauce
1 teaspoon peach infused white balsamic vinegar
1 tablespoon olive oil

In a small sauce pan combine peaches, paprika, hot sauce, garlic, vinegar,olive oil and sweet chili sauce. Bring to a low boil, and cook until peaches start to break down. Blend well with an immersion blender. Allow to cool.


Rinse ribs and pat dry. Add rub, wrap ribs in plastic wrap, and  refrigerate for an hour. Remove from refrigerator, let rest an hour…