"Wokking" it out

Oh dearest wok, how I love thee!! You make everything so tasty! I am constantly astonished by how easy it is to cook with a wok and how delicious wok recipes turn out. 

Upon opening my co-op box this week, I saw almost the same vegetables as last week.  You know - the ones that typically go in a salad (lettuce, tomatoes, a little bit of broccoli, etc)...and I mutinied. No more salads! I have been eating salad for multiple weeks and it's highly possible that I am slowly transforming into a rabbit.  This is going to call for creativity with regards to using the lettuce, but more on that in another post. 

However, unlike previous weeks, I did get a boat-load of gorgeous spinach. I decided that a stir-fry with spinach and tomatoes sounded yummy, so I searched around online for recipes that used both of the ingredients. While I didn't find a recipe that appealed to me, I did find a blog posting on stir-fried eggs and tomato and garlic spinach that inspired me to attempt a fried rice recipe using my (marvelous) wok.

Beef fried rice with eggs, spinach, tomatoes, and broccoli

1 lb flank steak, sliced into strips for stir-frying
3 c. cooked jasmine rice
4-5 eggs, whisked
2 tomatoes, diced
1 head of broccoli
3-4 large bunches of spinach (you can use a lot - it really cooks down)
1 small onion, chopped
2 tsp minced garlic
3 green onions
~1/4 c. soy sauce
2 tbsp Thai garlic-chili sauce
2 tbsp sesame seed oil

I prefer to chop all the vegetables (and slice the beef) prior to cooking anything in the wok since the wok cooks everything so quickly.

Left to right: Whisked eggs, diced tomatoes, chopped green onions, cooked rice, spinach, chopped broccoli

In a small skillet, scramble the eggs and set to the side.  Heat 1 tbsp sesame seed oil in the wok and add the garlic and onion. Cook for 30-60 seconds, then add the beef. Cook until all sides of the beef are browned and then transfer to a plate. Wipe the wok clean.

Heat the remaining tablespoon of sesame seed oil in the wok and add the broccoli and spinach. Saute until the spinach starts to wilt and add the tomatoes. Cook until the spinach has completely wilted and add the scrambled eggs. Saute for 30 seconds. Add in the cooked jasmine rice and stir to combine. Add in the soy sauce and the Thai garlic-chili sauce and stir, cooking for 2-3 minutes until the rice is completely heated through. Finally, add the beef back in, mixing thoroughly. Cook for 2-3 minutes and serve. 

Voila! Easy, tasty and served with a side of fruit salad. What a wonderful, wonderful wok.