Friday, August 24, 2007

Stir-Fry with Seared/Steamed Brussel Sprouts, Jasmine Rice and Gyoza

Dinner 8/24

(tofu, red bell pepper, carrot, shiitake mushroom, ginger, garlic, tamari, pepper)

Seared/Steamed Brussel Sprouts

Jasmine Rice

(stuffed with bok choy, napa cabbage, leeks, shiitake mushrooms, ginger, garlic and tamari)

Today was the death march back to school shopping trip for clothes, school supplies and to top it off a trip to the school to see the class assignments for the upcoming year. By the end of the trip, we were all exhausted, but we now have enough pencils, paper and index cards to supply three families... So stir-fry is your friend on nights like these.

The brussel sprouts are seared in a wok with a little canola oil, until browned. Then add 1 tbs. of tamari and cover with a lid for 10 minutes. After we served the kids, I added minced cherry bomb pepper to the rest of the sprouts, and must have caught a really hot one -- my lips were on fire for the rest of the meal ;)

We haven't made gyoza in quite a while, and it was really nice to have these along with the stir-fry. Liz had made the filling before we left on the shopping trip, so it was really easy to just defrost the wrappers, stuff, seal and fry.

blog comments powered by Disqus