That said, I am trying very hard to keep myself busy and not dwell on sad things. One way I've tried to do keep myself going is cooking. I have always found cooking to be extremely enjoyable; I love the freedom and creativity of the process, especially when the results are good. So yesterday I endeavored to invent my own stir fry recipe from the things I had on hand and whatever I could pick up at the grocery store with minimal expense and ease.
The result is below, my very own Ginger Beef and Peanut Stir Fry. While the vegetables and meats can be varied at will, the sauce if what really brings the whole dish together. Super Boy and I really enjoyed making it together and, of course, devouring nearly the entire pan.
It may not make everything better, but I'd like to think that, in a small way, the heart can be soothed through the stomach. Prayer and faith can help, but love (in any form) is truly the strongest bond of all.
Ginger Beef and Peanut Stir Fry
¾ lb. lean beef, thinly cut (leftovers work well)
1 tbs grated ginger
2 tbs peanut butter
2 tbs soy sauce
1 tbs brown sugar, not packed
2 tbs olive oil (For sautéing)
2 carrots, chopped into sticks
1 zucchini, chopped into sticks
1 small onion, cut into large pieces
1 bell pepper, sliced into ribbons
2 cloves garlic, minced
1 can (small) beef/chicken/ vegetable broth
Dash pepper (go a little heavier if you like it)
8 oz. angel hair, cooked
Chopped peanuts, for garnish
Directions
- In a bowl, combine the broth, soy sauce, peanut butter, ginger, sugar and pepper until smooth; set aside
- In a large skillet or wok, stir-fry the beef, onion, carrots, zucchini, peppers, and garlic in oil for about 8 minutes or until meat is no longer pink. If using leftovers, add the already cooked beef to the pan halfway through the vegetable cooking time.
- Stir the broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
- Add cooked noodles and toss until well mixed.
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