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.

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.

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.