Our opening day visit to the first Trader Joe's in Texas was exciting and crazy! After trying to wind our way through the aisles that were lined with people cued up to check out, I stuck Mom in a line and then made repeated trips around the store to grab stuff and bring it back and put in the basket. This was the best plan we could have come up with. We made it in and out in about an hour. We were even lucky enough to get a parking spot in their tiny lot. People were parking blocks away! I was able to get about half the items I had on my list, and considering I had to ask people to part like the Red Sea in order to pluck items from the shelf, I called it a success. Of course one of the things I just had to grab was the infamous Mandarin Orange Chicken. And then I had to come up with something to have on the side. That's where the rest of the post title comes in.
I've been wanting to try bok choy lately. I know, let's not discuss how long the list of veggies I haven't tried is, okay. Just know that I'm working on it. Anyway, I came across this Martha Stewart recipe and it seemed like the perfect thing. Josh loves soy sauce and broccoli, so I knew that he would like it. I omitted the ginger from the recipe, partly out of laziness, and partly....okay it was all laziness. Other than that everything went into the skillet and out came a great compliment to the chicken. And of course, TJ's Orange Chicken got two big thumbs up from us. I love that there are two sauce pouches in the bag. For a household of two, that let's us get two meals out of one bag. I also made up a quick batch of rice. Wanted it to be brown rice, then realized I barely had any in the pantry. Oh well!
Sauteed Bok Choy and Broccoli
Recipe from Martha Stewart; Serves 4
1 pound broccoli
2 tablespoons vegetable oil, such as safflower
1 garlic clove, chopped
1 tablespoon finely grated fresh ginger
1 to 2 tablespoons soy sauce
- Cut white stalks from bok choy; slice into 1-inch pieces. Coarsely chop green leaves.
- Peel stalks from broccoli; slice 1/4 inch thick. Cut florets into bite-size pieces.
- In a large skillet, boil 1/2 cup water. Add bok choy stalks and broccoli; cover. Simmer over medium-low until broccoli is bright green, 5 to 7 minutes. Uncover; cook on high until water evaporates, 2 to 4 minutes.
- Add bok choy leaves, oil, and garlic. Cook, tossing often, until garlic is fragrant, 2 minutes.
- Press ginger in a sieve over skillet to release juices. Stir in soy sauce.