Veggie Stir-Fry

As I try to get myself organize from the post-Christmas feast, here's a simple stir fry to satisfy the day. It's a little something I conjured up a few days ago in my effort in trying not to over indulge too much before Christmas. I stuck to the veggies. It's a quick and simple stir-fry with delicious flavor and an Asian flair.

I served this is some steamed buns. My first try in making steamed buns and I did alright. Recipe for the buns in the coming days.


Serves 2-3

Veggie Stir-Fry

4-5 baby bok choy - washed and stems removed
4 celery stalks - washed and chopped
2 medium tomatoes - sliced and deseeded
1 small to medium sweet onion - sliced
1 bell pepper - deseeded and sliced
4 Tbsp soy sauce
juice of half a lemon
1 Tbsp fish sauce
2 tsp safflower (wild saffron) - optional
pepper
extra virgin olive oil


Saute the onions in a little drizzle of olive oil in a skillet or wok. Cook them until they are translucent and limp. Then add the bell pepper and celery and saute. Stirring occasionally. pour the soy sauce and lemon juice. and stir again. Add the bok choy and mix well until the bok choy leaves have wilted.

Add the tomato, fish sauce, safflower and season with a little bit of pepper. Let it simmer for a few minutes and serve.

Teriyaki Glazed Chicken Tacos

Happy Cinco de Mayo!!!! It's time to get your margarita on. Wooooo...

How about some tacos with an Asian twist, eh? This is my take on the whole Korean taco craze here in LA. Take that Kogi BBQ!!! (...but in all seriousness they really do have good tacos.)

For my version, it has some teriyaki glazed pan-fried chicken on a bed of stir-fried veggies in a warm wheat tortilla.



Glazed Teriyaki Chicken Tacos

Teriyaki Glazed Chicken:

4 large chicken tenders
Salt
Pepper
Paprika

4 Tbsp Soy Sauce
4 Tbsp Rice Wine Vinegar
1 Tbsp Garlic Powder
3 Tbsp Brown Sugar
1 Tbsp Cornstarch dissolved in 1 Tbsp Water

For the Glaze: In a small saucepan, combine soy sauce, vinegar, garlic powder, cornstarch and brown sugar and heat until the glaze thickens.

Season the chicken tenders with salt, pepper and paprika.

Heat a pan with some oil. When hot, cook chicken rough 5-8 min per side. Baste the chicken with the glaze before turning. Baste again after turning.


Veggie Stir-Fry:

1 red bell pepper (sliced)
1 yellow bell pepper (sliced)
1 small onion (sliced)
2 baby bok choy (sliced)
2 Tbsp Oyster Sauce
Sesame Seeds
salt & pepper to season

In a wok or large skillet, heat some cooking. Saute the onions, bell peppers, and bok choy. Season with salt and pepper.

When the the veggies looks tender, adding the oyster sauce. Cook for another 2 minutes. Stir to distribute flavors. Sprinkle some sesame seeds and stir once again.


Putting it all together: Wrap loosely 4 tortillas flat in some foil. Warm in the oven for 5-10min.

Place a nice helping of the stir-fry then a chicken tender, wrap it up and enjoy.