It got just a lil’ windy here in Richmond the other day.

And perhaps a lil’ stormy.

Tornado. Derecho. Whatever they call decide to call it.

Guess 80-100mph winds will take down a few branches too? 😉

Oh. And the power.

Yea that. Lucky for me though I got mine back just in time to throw together this super tasty stir fry for dinner!

Starting with a simple marinade using basic ingredients, most of which are common kitchen staples in this house :)

Soy sauce.

Rice vinegar.

Sambal oelek.

A spicy chili paste. That’s amazing. But if you don’t have sambal. (1) go get some asap ;), it’s at most grocery stores or any Asian market. (2) use sriracha instead, note that it will add a hint of garlic too. (3) sprinkle in red pepper flakes or chopped jalapeno instead.

Pickled ginger.

I bought this on a whim at the Asian market. And find myself using it on anything I possibly can. It comes in little shreds and adds the most amazing fresh ginger flavor. For like $2 total. Use fresh ginger though if you can’t find the pickled.


Thin steak.

I used a grassfed eye round steak, sliced thin.

Sesame oil.

Another Asian market find. This one stocked at most grocery stores too. But use any oil you like here if you don’t have sesame on hand.



Frozen broccoli.

After simply marinating the steak for 10 minutes, begin by stir frying the onion and broccoli in a hot wok (pan) using sesame oil.

Add steak to cook through partially (or however you like it), flipping half way through. This takes no time at all.

Pile a few spoonfuls of brown rice or any rice/noodle you like into a bowl and layer on the beef vegetable stir fry.

Top with another spoonful of spicy sambal if you’re spice-crazed like me over here 😉

And in no time flat, a delicious dinner is served.

Leaving extra time for all that post-storm tree branch cleanup. ?

Or Bachelorette watching/wine drinking. Whatevs. I mean, priorities people 😛

So yea. About the stir fry. Give it a try, super easy and I think you’ll like it!

Oh yea. This marinade would also be great on seafood, chicken or even tofu I’m pretty sure. And if you like a “saucier” ‘fry then feel free to double the sauce recipe too :)

Fresh tuna steaks.

Reeled in just the other day by new friends from the Outer Banks!

Who, lucky for me, were kind enough to share the wealth :)

So back to the RVA these tuna steaks traveled.

And into a most delicious meal they were turned…

Using a super simple Asian flave marinade that I stirred up in a flash…



… and layered over the tuna for about 15-20 minutes before placing fish into a hot pan for a snap flash sear.

No additional oil or fat needed.

Tuna this fresh is best when barely-there cooked in my opinion, so this is pretty much how it stayed!

Maybe a minute or two on each side then a few seconds on the edges just to sear ever so slightly. 


With coconut lime rice, green beans and a lemon wedge to serve.

No knife necessary.

Buttery smooth tuna.

Toasty tangy marinade.

Which, by the way, would be fantastic on salmon, scallops, chicken or even thinly cut steak me thinks :)

Not much more you could want in a simple weeknight (or any night) dinner.

Man was it good!

Now…  if only I could get my hands on some more 😉


Pak Choi.

Aka Bok Choy.

Or Chinese cabbage.

Spotted at one of my favorite stands at the farmer’s market this past weekend.

You know I couldn’t resist. I just love this stuff!

Here’s what I came up with.

6 ingredients. Easy peasy. And super tasty.

1. Pak choi.

2. Fresh cilantro. 

3. Lou’s Famous cilantro chicken sausage.

4. Dark sesame oil

5. Soy sauce.

6. Garlic

That’s it.

Well except for some spicy pepper flakes or sambal oelek for serving and maybe a few spoonfuls of rice or quinoa as well :)

Brown up the chicken sausage for just a few minutes. No oil necessary. 

Remove sausages from the pan but leave all that flavor!

Add the sesame oil and the chopped pak choi right in.

Wilt a bit before adding the chicken sausage and garlic.

Another minute or two then in goes the soy sauce and fresh cilantro.


A quick stir n’ heat and you.are.done!

Served over quinoa. Or rice. Or noodles. Or whatever.

But not without some spicy sambal or sriracha to top 😉

Or even just a dash of red pepper flakes if that’s your thing.

Say cheese :)

Or sambal?

Just sayin’… 😉