This post was supposed to be published last week. Unfortunately, it was derailed by my son getting sick. For all you parents out there, I think you will agree that there is nothing more stressful than your child getting sick. You can have stress in your job, your relationship, or any area in your life, but there is nothing as stressful as watching your little one ill. Last week was my son. This week is my 6 month old baby. To say I am at my wits end is an understatement!
Since I have both kids in bed right now I decided to go ahead and write this post. This is actually one of the first recipes that I created back in college. I used to make lots and lots of stir fries in college and this one became a favorite. I remember a visit to London where I was staying with a friend who lived in a flat with several roommates. As a thank you for letting us stay I made this for everyone for dinner. It was such a hit that people were literally licking their plate clean. I knew I had a winner at that point! Recently I gave this recipe to my sister and her husband. They liked it so much they decided to make it again and photograph it for me – thanks Ro and Bill! (notice the adorable dog in the picture – that’s Wrigley)
My original version of this recipe was made with chicken so that is how I always make it. However, you can leave the chicken out for a vegetarian dish. You can also change up the vegetables for whatever looks good, or you happen to really like. Different colored peppers and zucchini are also great in here. With all the veggies, little fat and lean protein this is as healthy as it is tasty. I like to serve this over white or brown rice. Delicious!
Prep Time: 10 Minutes
Cook Time: 15 – 20 Minutes
Yield: 4 – 6 servings
2 scallions, chopped
1 tablespoon freshly grated ginger
Juice of 1 large lemon, or 2 small lemons
1/4 cup soy sauce (I prefer low sodium)
1 head of bok choy, washed well and chopped
2 cups chopped broccoli
1 cup sliced mushrooms
1 cup and a half snap peas, halved
Sesame seeds (optional)
Put up water for whatever rice you plan to make. Prepare the rice.
In a large skillet heat the canola oil over medium heat. Place the ginger and scallions in the pan and sauté until the scallions just begin to soften, about 2 minutes. Add the lemon juice and soy sauce and stir.
Place the chicken into the pan and let cook for four to five minutes.
Add the broccoli and let cook for two or three minutes, until it begins to soften. Add the bok choy and stir. Once that softens a bit add the snap peas and mushrooms. The idea is to add the vegetables in order of which will take the longest to cook.
Sauté over medium heat until the chicken is cooked through and the vegetables are tender. Garnish with sesame seeds and serve over whatever rice you like best.