Friday, June 26, 2015

Spicy Ginger Beef & Bok Choy

Today is an amazing day in history in achieving marriage equality for our entire nation!  I am overwhelmed with happiness and love and couldn't be more proud of how far our country has come.  Below is a wonderful image that I have seen all over social media.  So it is Friday, we have marriage equality, and I'm headed out on an amazing adventure up the gorge for the weekend!  Tonight we are headed to Hood River, OR to see my grandmother, then tomorrow early afternoon we are going wine tasting at our favorite spot AniChe Cellars, and then we are headed up to Horsethief Lake on the Washington side of the Columbia to go swimming.  Tomorrow it is suppose to get into the hundreds temperature wise so a swimming hole is a must.  Then when we are done swimming we are headed to the Historic Balch Hotel in Dufur, OR.  We went there once 3 years ago and had so much fun that we just had to go back.  It is a ghost town with beautiful fields all around and big blue skies.  Onto the food, I adapted this recipe last week and was pleased with the results.

Serves 2

The Ingredients
2 Tbs. dry sherry
1 1/2 Tbs. tamari
2 Tbs. rice vinegar
1 Tbs. honey
1/2 tsp. Asian red chile paste, plus more if desired
1 lb. (500 g.) bok choy
1 Tbs. olive oil
2 cloves garlic, minced
1 1/2 Tbs. peeled and minced fresh ginger
1 lb. (500 g.) flank steak, thinly sliced across the grain

The Process
1.  In a small bowl, stir together the sherry, tamari, rice vinegar, honey, and chile paste. Set aside.

2.  Chop up bok choy including stem.

3.  In a wok or a large nonstick frying pan, heat 1/2 tablespoon of the oil over high heat. When the oil is hot, add the bok choy and cook, stirring, just until tender-crisp, about 2 minutes. Transfer to a bowl.

4.  Add the remaining 1/2 tablespoon oil to pan. When hot, add the garlic and ginger and cook, stirring often, until fragrant but not browned, about 30 seconds. Add the beef to the pan and cook, tossing and stirring, just until no longer pink, about 2 minutes.

5.  Return the bok choy to the pan along with the sherry mixture and cook for 1 minute until heated through. If you like your food extra spicy, top with additional red chile paste.

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