Stir-frying is great for quick dinners. I often make a double batch of rice, so that I can heat up what I need for another meal. It keeps well for about a week in the refrigerator. Don’t freeze it, the consistency changes drastically.

On the board tonight:

1. Sweet Ginger Beef & Peas
2. Rice**
3. Salad w/Peanut Sauce Dressing
4. Sliced Pineapples

Sweet Ginger Beef & Snow Peas

• 1 lb sirloin, sliced thin*
• 1 tbsp olive oil
• 8 oz snow peas
• ½ cup sweet ginger sauce

wok or skillet

Heat oil in skillet, add beef and stir fry for 3-5 minutes, push to sides, add more oil if needed and stir-fry snow peas until crisp-tender, about 3 minutes.  Add sauce, stir in beef and peas until completely coated.  Cook 1 minute or until heated through.

*easiest to do if the beef is slightly frozen

Sweet Ginger Sauce:

If you can’t find bottled sweet ginger sauce, this works well.  In a saucepan add all ingredients and bring to a low boil stirring until thickened. 

• ½ cup soy sauce
• 1 tbsp ground ginger
• 1 tbsp sugar or honey
• 1/2 tsp crushed garlic
• 1 tbsp white wine vinegar
• ½ tsp cornstarch

Salad w/Peanut Sauce Dressing

• 16 oz spring greens
• 6 green onions, chopped
• 1 small Jicama, peeled & sliced
• 4 oz unsalted peanuts
• Dressing:
• 1/4 c. salad oil
• 2 tbsp Peanut sauce
• 4 tsp. Vinegar
• ¼ tsp crushed red pepper flakes

**Try a new rice like Basmati, Jasmine, Arborio or brown rice

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