Sirloin and Snow Pea Stirfry

This got to be the easiest meal we have cobbled together yet. We found the recipe in The Runner's  World Cookbook. And it was tasty. 

We put a pot of water on the stove and waited for it to boil.

10 minutes before dinner time we tossed into the water a package of brown rice noodles (made out of brown rice and water) with some salt.

In a pan we heated a couple gluggs of sunflower oil and then fried up about a pound of sirloin beef, thinly sliced.

After just a couple of minutes we added about a half pound of snow peas for another few minutes.

Then we added a small can of water chestnuts, sliced, and about a half cup of Thai peanut sauce (We found an organic one. Technically processed, but not half bad.)

We added the pasta.

The picture doesn't do it justice. It was yummy.

Chicken Sweet Sour

We started with a pot of brown rice (1.5 cups of rice in 3 cups of boiling water, turned down to lowest setting, salt, oil, garlic). Since that takes about 40 minutes to get ready we had plenty of time to chop up some stuff in advance. The best part was a whole pineapple, wich we quartered, skinned, cored, and sliced into pieces. We sort of filleted the fruit.

The cooking took only 15 minutes. Here it goes:

First Lucy tossed into a pan (we don't have a wok) oil and 2 sliced breasts of happy chicken for a few minutes. Then she added 1 sliced red pepper and 1 handful of sugar snap peas for a couple more minutes.

Next she added 1 small can of sliced water chestnuts, 3 sliced green onions, 1 small head of bok choy and about 2/3 of the pineapple (the rest seemed too much, so we kept it no nibble on). This we cooked also for just a few minutes.

Then we added 2 tbls of corn starch for a short while to thicken up the juices and followed it up with the juice of 2 limes, 1 tbls fish sauce, 2 tbls sugar, 300 ml vegetable broth and 1 tbls of tomato paste.

All this we simmered for another 5 minutes.

Then we dug in and ate.