Last night I ran 4 miles before supper, and Sue rode her bike along my side so she could join in. It wasn’t a very fair race, so I slowed up during the last mile to let her beat me!
When we got home we made sukiyaki for the first time in several years. I raised my own bok choy in the garden, so that became the inspiration for the sukiyaki! Bok choy is easy to raise, it’s got a short growing season, it’s mild flavored, and it’s loaded with nutrition. Here are some pictures of the row in my garden:
Mom used to make sukiyaki all the time, and all of us kids loved it. I don’t know what her recipe was, but when I make it now, I just throw a bunch of stuff in like I did last night. I sort of follow a recipe from a cookbook my number 2 sister Becky gave me years ago! Here’s what I did:
Slice 1 head of bok choy and stir fry it in a skillet with a Tbs. olive oil. Drain liquid off, and set bok choy aside. Add another Tbs. olive oil, and stir fry ½ pack fresh, sliced, mushrooms until tender. Open a can of bean sprouts, a can of water chestnuts, and a can of bamboo shoots and drain the liquid. Add ½ can of each of these to the mushrooms and heat. Set these aside too. Next stir fry some steak (I used about 12 oz. cut into small pieces). When browned, add the sauce mixture of ¼ cup water, 3Tbs. soy sauce, ½ tsp beef bouillon, and 2 packets of Splenda. When the sauce starts to bubble, stir in all of the vegetables, then cover and heat for a minute. Serve hot over a bed of your favorite rice.
You may notice I have half of the mushrooms, chestnuts, shoots, and sprouts left over. I will pluck another head of bok choy tomorrow night, and do it all over again!