Skip to main content

Featured

Aging and My Mid-Life Crisis

I can't believe that I am now 40. It sounds SO OLD. But I don't feel like I should be THAT old. Its depressing. I think I'm having a harder time accepting this then I did for when I turned 30.

It's scary. To be frank and a little macabre, you have to start planning for end of life stuff. There is a lot I have yet to do with my life. But to be planning old people stuff, its scary.

How much longer am I going to live? How can I do this the healthiest that I possibly can? Should I buy life insurance for my other half and I? How can I increase our retirement savings. (Going on a cruise a couple times a year is not helping with that savings.) At what age should I sign up for AARP?

I had one friend die of Pancreatic cancer this past year. It hit him hard and sadly fast. I had another friend in November pass due to complications with pneumonia and his diabetes. I seen him in the store a week or two before he passed and he was out of it. I googled both their names when I did n…

Beef and Bok Choy Stir-Fry

Beef and Bok Choy Stir-Fry


This delicious recipe for Beef and Bok Choy Stir-Fry pairs perfectly with the Talmage Cellars “T” Cabernet Sauvignon. I love making stir frys because they are so quick and fast and with the abundance of fresh summer veggies, its perfect for any lunch or dinner!

Ingredients

  • 1/2 Cup(s) Kitchen Basics® Unsalted Beef Stock
  • 2 Tablespoon(s) Cornstarch
  • 2 Tablespoon(s) Rice vinegar
  • 1 Tablespoon(s) Honey
  • 1 Tablespoon(s) Reduced sodium soy sauce
  • 1/2 Teaspoon(s) McCormick Gourmet™ Ginger, Ground
  • 1/4 Teaspoon(s) McCormick Gourmet™ Red Pepper, Crushed
  • 2 Tablespoon(s) Vegetable oil
  • 1 1/4 Pound(s) Boneless beef sirloin steak, cut in thin strips
  • 2 Cloves garlic, finely chopped
  • 2 Heads baby bok choy, coarsely chopped
  • 1 Can (8 ounces) sliced water chestnuts, drained
  • 1 Cup(s) Fresh bean sprouts
  • 1/2 Cup(s) Shredded carrot

Wine Pairings

DIRECTIONS:

1. Mix stock, cornstarch, rice vinegar, honey, soy sauce, ginger and red pepper in small bowl until smooth. Set aside.


2. Heat oil in wok or large skillet on medium-high heat. Add beef in batches; stir fry 1 minute or until no longer pink. Remove from wok. Add garlic, bok choy, water chestnuts and carrot; stir fry 2 minutes or until tender-crisp. Return beef to wok.


3. Stir stock mixture. Add to wok; stirring constantly, bring to boil on medium heat and boil 1 minute. Remove from heat. Add bean sprouts; toss until well blended. Season to taste, as desired. Serve with cooked rice, if desired.


*Recipe and Photo Courtesy of McCormick & Company, Inc.

What is your favorite Asian dish? Did you ever think you could pair a nice Cab with stir fry? 

Comments

Popular Posts