Wednesday, March 13, 2013

Healthy Stir-Fry Hits the Spot

Even though I have a wok (and have had it forever), I haven’t been too forthcoming about using it, and experimenting with stir-fry dishes. This past weekend changed all that, as I spotted a fun little recipe in Bon Appetit’s March issue for Brussels sprouts and steak stir-fry. It looked gorgeous – all colorful and vibrant – so I thought, “why not?!”

I liked that the prep was minimal, just some slicing of veggies such as carrots, fresh ginger, scallions, Brussels Sprouts and the like, but the rest of the magic happened in the wok. Amazed by how quickly it all went down and was literally prepared in no more than 7-10 minutes, we had dinner on the table real quick and plenty of food to go back for seconds and thirds. 

Since you’re making your own sauce coating for the stir-fry, make sure to use low sodium soy sauce to control the salt content and use a good quality rice vinegar such as Kikkoman. I hope you enjoy this dish, and please let me know about any fun variations you come up with!

Brussels sprouts and steak stir fry recipe, courtesy of Bon Appetit

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