Vegetable & Beef Stir Fry

  During the weekend, I made carrot cake muffins with a cream cheese filling for church. The recipe can be found here. They were good, but my favorite carrot cake recipe has to be these whoopie pies.

Orange bell pepper & Bok Choy strips.

  I've been hungry for a stir fry recently and I decided that I would experiment to make another recipe since we don't have any take-out near us. I've already made a Baby Bok Choy & Pork Stir Fry and a simple Beef Stir Fry so I wanted something a little different.I like the idea of making Chinese meals (& other meals) at home since you can keep track of the amount of oil, salt, and the quality of products that are going into your dinner. Most places that serve Chinese food that I've been to usually give you a big plate of thick, salty sauce and very little of the actual meat & veggies.

Baby Bok Choy & Pork Stir Fry

Hunger is a great motivator.
Its how a few simple ingredients get transformed into wonderful awe inspiring dishes.
Its when you have a spark of inspiration. Its when you don't settle for a plain sandwich.
And that is exactly what happened a few days ago.
    I wasn't sure what I was going to make, but I had an idea. So I open the fridge and started grabbing an assortment of different ingredents. I grabbed some baby bok choy, fresh ginger, soy sauce, and a boneless pork chop and I was ready. I made the stir fry again today, but this time I actually kept track of the what  I added. My dad even ate some...(well only 4 bites). He is more of a steak and potato guy-not a homemade chinese takeout sort of guy. I actually don't know if he has ever eaten chinese take out. And seeing as we don't get takeout around here then I don't think he ever will. And I think that is fine by him.
    Cooking your own chinese at home gives you the opportunity to add the ingredients you prefer, keep track of the sodium levels, and gives you the chance to "wow" others when you say that you made your own chinese food, even though you know how easy it really was.
   One thing I like about this recipe is the sauce. Its thick enough to coat the noodles and veg, but its not that sticky goopy stuff that more and more chinese places serve nowadays. We had a chinese place open here in our town and what do you think we got when our plates arrived? A plate a thick sticky sauce,a little veggies, and even less meat. Needless to say that was the first and last time we ate there.

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Am I the only one who starts randomly writing out recipes when I get an idea?

Maybe.

Sometime, its not even a recipe, but a list of ingredients that I think would make a good meal.

Anyway....back to the food.