As soon as I settled into the familiar tasks of cutting, slicing, frying and chopping I could feel my shoulders slacken and my eyes soften. The tension in my neck began to melt and I even noticed the corners of my mouth turn up, just so slightly. While cooking can require so much energy, it gives back a hundred times over. It is my way of bringing myself back to the moment, increasing mindful presence and focusing on just the task at hand. I reminds me I’m so much more than the worries or fears that can fill my head and opens my world past the confines of my kitchen. It’s a blessing.
This dish was a result of looking in the refrigerator and combining ingredients that I assumed would sound good together. In other words, I was too lazy to go to the grocery store and decided it was time to combine leftovers in a science experiment sort of way. Lucky for me, it turned out really well. I have included rough estimations so you can recreate it but don’t sweat over the exact numbers, just get the ingredients and add a little this and that until it looks good to you.
Heat peanut and sesame oil in skillet/wok. Add garlic and ginger and fry for one minute. Add spices and fry another minute. Add sliced cabbage, carrots and harder parts of bok choy and fry for 3-5 minutes or until softened. Add pork, cooked noodles rice vinegar and soy sauce and fry for another 3-5 minutes or until well combined.
Transfer about 1-2 cups of stir fry to bowls and top with chopped peanuts. Enjoy!