The Hunger Zone. A dark place, filled with lightheaded hunger pains, growling organs and crankiness. It's a bad place. And when I find myself there...anything could happen. God FORBID I wander into a Whole Foods while facing the dark abyss of The Hunger Zone.
Naturally, that is what happened the other night as I limped out of Spin class (yes, the moon is full right now, can't explain this "exercise" phenomenon). To get back to my apartment from the gym, I must cross the path of a very shiny, very enticing Whole Foods. The odds were stacked against me as I wandered zombie-like into the glassy interior. Fresh cut flowers! Gleaming, symmetrical piles of vegetables and fruits of all seasons and origins! Cheese displays...cheese samples!! Xanadu!!!
Pitting practicality against greed and the desire for immediate gratification, I decided to make a stirfry. Healthy, quick, fresh, delicious. Done. And, I escaped that blasted store without having to sell one of my organs on the black market in exchange for my groceries. They actually have a deal where they will just take your organs and... ok fine no they don't, but Whole Foods would probably get a lot of organs if they instituted a black market organ trading policy.
I will spare you the rest of my journey... the torturous stroll past the fancy beer aisle, the painful loitering near the steaks and sausages, the drooling in the cut fresh fruit cooler...
Anyway, here is my impromptu dinner.
Chicken Stirfry
Ingredients:
1 lb chicken cutlets, sliced and cut into chunks about 2 inches long
1 head bok choy
1 package cremini mushrooms
3-4 cloves garlic, minced
3 tablespoons ginger
1 small bunch green onions, sliced
2 tbsp vegetable oil
1/2 tsp crushed red pepper flakes
1/4 cup soy sauce (reduced sodium)
Salt and pepper to taste
1 cup cooked brown rice
First chop everything up: peel and slice the ginger, slice the onions, mince the garlic, slice up the green onions.
Heat 1 tbsp oil in a skillet or wok until you see a wisp of smoke. Add ginger and garlic. Throw in the chicken and season with red pepper flakes, and a dash of salt and pepper. Cook until just cooked through; remove from heat. Now, add 1 tbsp oil and heat. Add green onions and white onions. When the onions are cooked a bit, add bok choy, mushrooms, more salt and pepper and soy sauce. When vegetables have had a minute to cook, return chicken to the pan on high heat.
Serve over brown rice.
This was spicy, delicious and satisfying, and the leftovers were VERY delicious for lunch the next day. I love bok choy so much...they should call it bok JOY!! HA!
On that note... enjoy my friends!
