Life With….

When I first started working from home and searching for employment, I was excited to do a few things I felt had neglected while working and almost exclusively thinking about my job.  Top amongst though was cooking dinner, or otherwise enjoying food.

For me, nothing, except possibly reading, is more relaxing, fulfilling, and enjoyable than cooking.  But while I was working or thinking about work – cooking had become a chore and I had become a devotee of the prepared foods section at Whole Foods.  Of course prepared food is wonderful, and I still take advantage of it, and of course cooking, especially when not feeling creative is a chore,  (see the recent NY Times piece on kitchen roulette) but it is both creative and healthier than eating out and more flavorful often then prepared food.

Ironically, one of the first things I made was a quick go to with pantry ingreidents that was a staple of my college cooking.   I made a simple, but delicious, beef stir-fry – with enough left over to freeze and eat for dinner another night or two as I was cooking for one (minus what Peebes stole, ironically the dog does not beg or steal food while I am looking).

My recipe is simple – and variable – not much in it is set in stone – even the meat can be changed to chicken, shrimp or tofu- I encourage people to try it and play around.

1. Cut the beef, preferably about a pound of locally raised grass-fed beef, though frozen works as well,  flank or skirt steak, into thin strips suitable for quick cooking and that can be cut into at most three pieces.

2. Chop whatever vegetables you are using – again into strips, or pieces that are meant to be cut into no more than three pieces.  You want approximately two to five cups of vegetables depending on the amount you are making.  Anything works – but typically I include, onions, green bell peppers, and always eggplant as I always have it on hand and it absorbs flavor well. If i have green beans, mushrooms, cabbage, or broccoli I throw them in too.  I have occasionally used water-chestnuts, spinach, carrots, and bamboo shoots.  The key is what vegetables do you have in your fridge – typically people have onions, peppers, brocoli, and other salad ingredients – maybe snow peas in the freezer  etc.  The one thing I personally would not sue in this recipe is cut tomatoes as they can over power the seasoning and other flavors.  Remember when using eggplant if you are using an Asian variety you don’t need to salt it long – but you do need to salt the italian eggplant reduce water and help increase cooking speed.

3.  Heat up a walk to medium – or other deep skillet.

4. Add sesame oil and approximately one tablespoon.   stir and add garlic to taste.

5. Add about a 1/4 cup of soy sauce, I prefer the low sodium version, and a  pinch of ground mustard.  I occasionally add a hot mustard from the fridge as well.   If you have Sriracha (or rooster) chili sauce use it here – to taste.   Add some fresh minced garlic (or ground if you dont’ have garlic on hand)  again to taste Unlike when making a marinade, I do not add honey to this mix.  Throw into the walk and stir.

6. I typically then throw in dashes of chilli oil, and oyster sauce to taste; you may also wish to add salt and pepper here.  I have, also added premixed sauces such as a hosin sauce – but if id i then add more soy mixture to cut the sugars.

7.  Throw in and begin to brown the beef. If you have any slower cooking veggies such as eggplant or broccoli throw those in as well.  Add approximately 1/6 a cup of beef or chicken stock if you desire a more saucy mix.  Stir constantly.

8. The meat should cook in minutes when it is beginning to brown throw in the rest of the vegetables and cook quickly – approximately 2-3 minutes on high stirring constantly.

9. if the sauce is gone before you are finshed cooking add more soy, Sriracha, and mustard to taste but keep in mind the veggies will open up and release water and sauce.

Serve hot

Including the prep of vegetable cutting this is a quick under thirty minute dinner mostly comprised of vegetables and spices already in your pantry.

All text and copyrights preserved by the author 02csb For more information visit http://www.peebesalgy.com Courtney Brown

Create Your Badge  All text and copyrights preserved by the author for words and original pictures and may not be used without author's permission. For more information visit http://www.peebesalgy.com Follow me on Twitter @ http://twitter.com/peebesalgy or contact me directly through http://www.peebesalgy.com/blog/contact-me/ Courtney Brown | Create Your Badge