• 1/2 lb flank steak
  • 2 tbs toasted sesame oil
  • 2 - 4 tbs low sodium soy sauce
  • 1 bunch baby bok choy
  • 2 tbs sliced fresh ginger
  • 1 yellow onion
  • 1/2 package button mushrooms
  • 1 cup bean sprouts
  • 2 cups shredded chinese cabbage
  • 2 eggs
  • 2 cups cooked brown rice

Today’s recipe inspiration comes from an impromptu trip to the local asian market.  I ran in to replenish my stock of siracha.  You can’t beat the prices at those markets.  This one is new to me.  I see a refrigerator in the back with what I’ve been calling babies of baby bok choy.  The smallest cutest bunch of bok choy ever!  So I grab a bunch, a head of chinese cabbage and some bean sprouts.  I have no idea what to do with it, but I’ll wing it.  The produce is just too fresh to pass up and cheap!

Once  home, as usual, I look to my fridge for inspiration.  I see leftover brown rice and a flank steak in the fridge.  Hmm, stir fry.  I dig a little deeper, an onion and some mushrooms, we’re in business.  I haven’t made stir fry in years.  We all love it, but back in the day I used the Kikkoman packets for seasoning.  Not really clean eats, so I gave them up.  Well, I do have toasted sesame oil, ginger in the freezer and low sodium tamari.  I think I can do this.  It’s coming together.

We have success!  Believe me, if it wasn’t any good, you wouldn’t be seeing this right now :)

Start by heating a wok with about 2 tablespoons of toasted sesame oil.  You can use peanut oil if you have it.  Whatever vessel you use for cooking, make sure it’s on high heat.  Stir fry is meant to cook quickly.

While the oil heats, I slice my onion and add it to the wok.

Meanwhile, I peel and thinly slice about a tablespoon of ginger, add it to the pan

keep tossing your onion and ginger

slice mushrooms and add to wok after about 5 minutes.  cook until onions are soft and mushrooms are just about cooked (another 5 minutes or so)

while that cooks, slice flank steak then add to pan.  cook about 3 minutes.  continue to toss

meanwhile shred about 2 cups cabbage

add baby bok choy, bean sprouts and shredded cabbage, cook for 2 minutes or all are wilted.

remove from pan and add to serving plate.

scramble 2 eggs in a bowl, add to hot wok and wisk until cooked.  add to stir fry as garnish.  (Chloe and I were thinking it would cook more like egg drop soup, but without the liquid it was more like a small scramble, still good)

serve atop 1/2 cup brown rice