Suitcase stuffed full of spandex and luon? Check.
Bike dismantled and in the bike bag? Check.
Snacks for the plane? Check.
Passport and e-ticket? Check.
Ready to get the heck out of this freezing cold country for a few days? Check checkity check check.
I’ve been looking forward to February 25th for weeks, and tonight I’ll be flying out to Las Vegas to train with my triathlon coach for a few days. With nothing but swimming, biking and running (and at least once trip to Whole Foods, made mandatory by moi), on the agenda, it won’t be the stereotypical trip to Vegas one might imagine, but to me it sounds perfect.
Prior to my departure, I’ve been working on emptying the contents of the fridge. You may remember back at the beginning of the month when I declared that one of my goals for February was to only grocery shop on the weekends. The purpose of this was to help reduce my grocery spending, and so far, that’s been going really well. Sure, there have been plenty of odd meals, but I actually like playing this little game more than anticipated and it’s forced me to try different ingredients pairings.
So what’s the go-to clean-out-the-fridge meal? Those of you that are long-time readers (or if you’re just clever and figured it out from the title of this post) won’t be surprised to hear me say a stir fry. I’ve waxed poetic many times before about stir fried creations that are full of all sorts of veggies, but this week’s Sweet n Spicy Bok Choy Stir Fry is a little more simple.
I’m on the most enormous mushroom kick right now, and these little fun guys (see what I did there?) are my favourite part of this dish. Feel free to get creative and use other varieties – shiitake (which I always have to look up because I can never remember if it’s supposed to have a double ‘i’ or double ‘a’, oyster, enoki, or just plain old white ones will do the trick. If you’ve got carnivores in the house that “need” to have meat in a dish to make it feel like a proper meal, I recommend using shiitakes because they’ve got the meatiest texture.
Oh, and just in case you need more reasons to eat your shrooms, they’re packed with selenium and are great for boosting your immune system. I don’t know about you, but I sure feel like mine could use some extra help right now!
Sweet n Spicy Bok Choy Stir Fry
Prep Time: 10 mins
Cook Time: 10 mins
Ingredients (2 servings)
- 2 tsp miso
- 2 tsp grated fresh ginger
- 2/3 cup warm water
- 2 tbsp rice vinegar
- pinch of stevia
- 2 cloves garlic, minced
- 3 cups sliced mushrooms
- 6 baby bok choy, washed and trimmed
- 1 cup edamame
- 1 small hot chili (or adjust according to your heat preference)
- fresh mint and/or cilantro, to garnish
In a small dish, whisk together the miso, ginger, water, rice vinegar and stevia until as smooth as possible. Set aside.
Mist a wok with oil and stir fry the garlic for 1 minute on high.
Reduce heat slightly and add the mushrooms with ½ of the sauce mixture. Stir fry for 2 minutes, or until the mushrooms become soft and start to release water.
Toss in the bok choy and edamame with the rest of the miso mixture. Stir occasionally for 3-4 minutes, or until the bok choy is just wilted and bright green.
Sprinkle the pieces of chili around the wok, stirring to combine.
Divide the stir fry between 2 bowls and garnish with fresh mint and/or cilantro.
Now that my fridge is almost empty, I’m off to the airport. See you on Friday from Vegas!
Now it’s over to you. Let’s hear…
- What’s your usual clean-out-the-fridge meal when you’re going away on a trip?
- Any Las Vegas restaurant recommendations? (I’m pretty sure I’ll be working up quite an appetite!)
Lastly, I have a super huge and exciting secret to share with you next week that I’m absolutely bursting at the seams over but can’t divulge just yet. Stay tuned!