Tuesday, January 12, 2010

Cardio and Stir Fry Tuesday

My case of the Mondays extended into Tuesday. I am not sure what was going on, but I just couldn't seem to fully wake up all day. Just sort of felt a little mediocre with a slight headache all day and super fatigued. Of course, as I sit here to write up this blog post, I'm starting to feel achy. I'm afraid I may be coming down with something.

It was a cardio day for me. Had there been a spin class after work, that's what I would have opted for. There is one at lunch that's short and intense, but that would mean asking for a longer lunch and staying late. While my boss is super flexible, I still feel bad doing that sort of thing. So I ended up reaching for Hardcore Extreme - High/Low Premix. I needed a longer cardio, higher calorie burning workout today. This one is always a good one for those two purposes. It fuses three workouts into one: 3 intervals from Lowmax, 5 intervals from Imax 3 (sandwiched between the Lowmax intervals), and topped off with kickboxing drills from Kickmax.

Since I wasn't feel overly energetic, dinner needed to be something quick and easy. Jason went to the Asian food market a few days ago and came home with tons of baby bok choy. A few blogging buddies (Alicia and Anna) have posted about making stir fry for dinner and it looked so  tasty. So, I decided to go for stir fry tonight using the bok choy and frozen mixed veggies. Rather than using a pre-made sauce, I decided to try a sauce posted by FatFreeVegan used for her "Stir-fried Tofu and Vegetables with Miso Sauce". I didn't use the entire recipe, just the miso sauce. So here is how my stir fry went:

Quorn and Bok Choy Stir Fry with Miso Sauce
Ingredients:
Stir Fry
Bok choy
1/2 bag frozen mixed vegetables (I used a stir-fry mix of green beans, broccoli, onion, mushroom)
2 carrots thinly sliced
Minced garlic
1/4 cup water (may need more or less)

Sauce
2 tablespoons shiro (white) miso
1 teaspoon cornstarch
1/2 cup water
1 teaspoon sriracha or other chile sauce
1 tablespoon mirin
1 teaspoon agave nectar (or other liquid sweetener)
1/4 teaspoon toasted sesame oil (optional*)



Directions:
Place the miso and cornstarch into a bowl and gradually add the water as you whisk it to combine smoothly. Add the remaining sauce ingredients and set aside.

Per FatFreeVegan's suggestion, after cleaning the bok choy, I cut off the white parts of the bok choy and sliced them thinly.

Heat a wok (or large non-stick skillet). When it's hot, add the garlic and stir for about 30 seconds. Add the water and white bok choy, cover to steam for approximately 2-3 minutes. Then add mixed vegetables, Quorn, and carrots. Cover and steam for another 2-3 minutes then add the remaining bok choy greens and cover. Cook until greens are wilted. Stir in the sauce and cook until sauce is slightly thickened. I served over soba noodles, but it would be just as good over brown rice or other whole grain.


The sauce was both mild, but slightly spicy from the chili. It was not over-powering. I do wish I would have had all fresh veggies though.