Our neighborhood, nicknamed “Jade District” caters to a diverse ethnic population. We regularly delight in weekend urban adventures and were motivated to check out one of the newer local Asian markets, not just because it was new to the neighborhood, but there was also a celebration of the new cafe’ opening inside this market; owned by one of my sweeties colleagues.
We enjoyed festivities and entertainment then wandered the store with our coffee in hand. We gazed across displays of unfamiliar produce before ultimately eyeing one of my favorite Chinese leaf vegetables.
When I saw the baby bok choy all plump and pretty green I had to take a second look. Those beautiful bundles hugged between an array of exotic vegetables had my creative juices flowing instantly. I had to walk back and grab a bunch. With a developing dinner menu we continued around the store and I gathered a few more ingredients to complete my plan.
The remainder of our day we bounded around outside soaking up the tiny bit of sunshine our lovely city gave us for a too short time.
We returned home at just the perfect time to get dinner going. I got to work in the kitchen, taking joy in the colorful assortment of veggies on the counter.
Partly inspired by gorgeous bok choy and partly by fellow bloggers and facebook posts, our dinner is a chicken and veggie stir fry using the following ingredients:
baby bok choy
low sodium tamari
vermicelli rice noodles
I sauteed the one whole chicken breast (about 2/3 of a pound) in 1 Tblsp. of sesame oil, removed it when just browned on the outside, diced into cubes and set aside on a dish. I then added minced garlic, diced onions and sauteed with a little pineapple juice until translucent. I added in cut carrot rounds, cooked those about 3 more minutes then added back in the chicken, diced into small chunks. I tossed about 1 cup of cashews into the mix. All this jumble got some stir fry action until the chicken was cooked through. I tossed in 2 bunches of chopped baby bok choy, 1/2 cup of pineapple chunks, 1 1/2 tsp of fish sauce, 1/8 cup of tamari, 2 Tblsp. of oyster sauce and let it all sit together so flavors could meld.
This went over the cooked noodles and dinner was served! It was fantastic! Enjoy this with any variety of vegetables that sound good to you. Experiment with amounts and flavors. Mostly, have fun and eat well!