Last night felt like a huge welcome home — the first meal I’ve cooked in ten days! Yes, between impromptu backyard barbecues, Jesse treating us to gigantic calzones on a Friday night when I had to stay home and catch up on work for the third evening in a row, and then a quick emergency trip up to B.C. to wire myself the remainder of my Canadian money that I’ve been saving since college, so that all my accounts are consolidated for my upcoming down payment on a house(!), I haven’t actually bought vegetables and done a full load of dishes and cranked out a good solid meal in over a week. Even with my crazy insane-o-pants schedule, that doesn’t happen too often.
Earlier this week Jesse and I had been musing about what appliances and accoutrements we each have in our respective kitchens, realizing with satisfaction that when our kitchens eventually merge, there will be little to no redundancy, and between the two of us, we will suddenly own every appliance created (including a crock pot, pressure cooker, AND deep fryer). Well, except for a KitchenAid, but I still maintain that that one’s unnecessary.
Now, I just recently acquired a super awesome heavy duty cast iron skillet, which I’ve been using to cook pretty much everything I consume, but during the mental tour of my kitchen, when I got to my well-seasoned wok, which sits in one of my big underneath cupboards, I realized that I’ve perhaps never cooked Jesse a wok meal before, and it gave me a serious hankering to do just that.
This is pretty much a re-run of my go-to Pad Kee Mao routine, but this time with chicken and some toasted peanuts for some extra protein, and to bulk it up. I wanted leftovers, and Jesse is a serious eater.
First, I got these rice noodles soaking in some hot water, while we discussed whether or not a home warranty is necessary (I’m thinking no, when your boyfriend is a super smart contractor, right? I’m all about taking the money that could be going to an insurance company and putting it into my own “emergency/repairs” fund).
I sauteed those up in some garlic and dark soy and sugar, and set them aside, then in the empty wok, browned some chicken and raw peanuts, with salt and chili flakes.
I sliced up some carrots and celery (on the diagonal, of course. That’s what differentiates an Asian stir fry from an American saute!), and got these cooking with half a sliced onion and some minced ginger. Then I whisked up a simple sauce of soy sauce, rice vinegar, ginger powder, chili paste, fish sauce, and sesame oil, and added it to the veggies slowly, so that the liquid absorbed but didn’t overpower the stir fry.
Towards the end, I added a few handfuls of adorable little shitake mushrooms, and half a bunch of this awesome looking bok choy.
I spooned a little more sauce over the top, then added back in the chicken, peanuts and rice noodles, and mixed them all together until perfectly combined.
Served it up and garnished with fresh lime, sriracha, and extra sauce to taste.
And then, we drove up to Tonalli’s on Alberta and got ice cream cones.
This Week’s Groceries
New Seasons 6/14
- Half gallon milk: $2.89
- Shitake Mushrooms: $2.38 — would have been way more expensive but he charged me as a portobello. Score!
- Carrots: $1.06
- Broccoli: $3.02
- Bok choy: $1.76
- Pascilla Peppers: $0.26
- Garlic: $1.08
REMAINING FOR THE MONTH: $29.08