I love seeing the numbers on the scale go down. We've been meatless since Sunday, it seems our detox is going well. Frank said he was missing meat, but admitted it was probably in his head. I haven't missed it one bit. I won't be going vegetarian or anything but I can see myself committing to more meatless meals. I made my first stir fry this week. It came out well. However, we've learned Frank isn't a fan of ginger so I'll be cutting that out, and I'll also add siracha next time. The red pepper flakes weren't cutting it. We like heat!
I altered this Ginger Beef Stir Fry recipe.
1 tsp. cornstarch
¼ cup cold water
2 tbsp. plum sauce
2 tsp. ginger
1 tbsp. low sodium soy sauce
1 tbsp. red pepper flakes
1 tbsp. vegetable or canola oil
1 red bell pepper, seeded and sliced thin
1 green bell pepper, seeded and sliced thin
1½ cups small broccoli florets
1 carrot, peeled and julienned
4 green onions, chopped
1 clove garlic, minced
2 tbsp. lightly salted peanuts, chopped
Rice, for serving
In a small bowl, combine the cornstarch and water; whisk until smooth. Stir in the plum sauce, ginger, soy sauce and red pepper flakes. Set aside.
In a large skillet or wok over medium-high heat, add the oil to the pan and heat through. Add the peppers, broccoli and carrot pieces to the skillet and stir fry until crisp-tender, about 5 minutes. Mix in the green onion and garlic and cook just until fragrant, about 30 seconds. Add the sauce to the pan, stirring well to coat everything. Cook until slightly thickened, about 2 minutes more. Stir in the peanuts.
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