So that all was before I got back from my quick trip to the Bahamas. I’ll have some warmer photos of that trip soon.
Also stop by tomorrow for some cute Halloween treats I made today and can’t wait to share with you.
To hold you over, today’s recipe is for a light veggie-rice bowl teeming with Asian flavors. The cashews add fun crunch.
1 Tbs peanut oil
2 cloves garlic, minced
2 tsp grated fresh ginger
3/4 lb baby bok choy, cut into 4 inch lengths
3/4 cup baby corn, sliced in half on the diagonal
3/4 cup chicken or vegetable stock
3/4 cup canned, drained bamboo shoots
1 2/3 cup oyster mushrooms, sliced in half
2 tsp cornstarch
2 Tbs oyster sauce
2 tsp sesame oil
1 cup bean sprouts
1/2 cup cashews
Steamed rice, to serve
1. Heat a wok over medium heat. Add the oil.
2. Add the garlic and ginger and stir fry for 1 minute.
3. Increase heat to high. Add bok choy and baby corn. Stir fry for another minute.
4. Add the stock and cook for 3-4 minutes or until bok choy stems are just tender.
5. Add the bamboo shoots and mushrooms. Cook for 1 minute.
6. In a small bowl mix together the cornstarch and 1 tablespoon of water. Stir into the vegetables along with the oyster sauce.
7. Cook for 1-2 minutes, or until the sauce is slightly thickened.
8. Stir in the sesame oil and bean sprouts. Serve immediately over rice and sprinkle with the cashews.
Serves 4 – 6
Recipe from 101 Vegetarian Recipes
‘Time To Forget’, from UK-based band Pacific, is one of those timeless, piano heavy indie pop tunes. I’m dancing around to its swirling beat.
‘What are you waiting for?”