We enjoy stir fries as a quick and easy meal when we don’t want to spend hours in the kitchen.
Ingredients
½ cup dried red peppers
1 ½ lbs. baby bok choy (regular bok choy is fine too), chopped
2 lbs. Frozen snap peas, thawed slightly
1 inch ginger (2 tablespoons minced)
1 lb. flank steak or similar, sliced thin
1 onion, diced
8 cloves garlic, minced
Sauce
¼ cup hoisin sauce (I like THIS homemade version)
1 tablespoon honey or 2 tablespoons any kind of fruit butter
1 tablespoon sesame oil
⅓ cup soy sauce (tamari or coconut aminos also works)
1 ½ tablespoons cornstarch
Instructions
Chop dried red peppers and place into 2 cups of simmering water. Turn off heat and let the peppers rehydrate for a half hour as you prepare the rest of the meal.
Mix together sauce ingredients and whisk until smooth.
In a dutch oven on medium high heat, add a few teaspoons of sesame oil. Add steak and cook until browned. Remove from the dutch oven and set on a plate.
Turn heat down to medium, add onions to the dutch oven and saute until they start to get tender. Then add the garlic and ginger and cook for one more minute.
Add back in the cooked steak, the rehydrated peppers and liquid, and then pour in the sauce. Heat until it starts to thicken. Then add bok choy and snap peas. Stir the whole mixture and heat until the snap peas warm and the bok choy turns a bright green.
Serve with rice and kimchi.
2 comments
Ooh, yummy! Thanks for all the recipes! Peppers rehydrate well, don’t they? I’m going to try to grow bok choy this year. I’ve never even tried it, but this recipe is a good reason to buy some and see.
Yes, peppers rehydrate pretty good, aside from a slight textural difference. They do better in a cooked meal like soup, or the stir fry.