ASIAN STYLE LUNCH BOWL

I’ve been really busy but doing most of my writing from home. Which also means I’ve been doing most of my “lunching” from home. While I have quite a few tried-and-true go-tos, there are days when I’m craving something new, different, unexpectedly delicious. And so, my Asian Style Lunch Bowl was born. The no-egg version weighs in at around 420 calories. With an egg, it’s around 500 calories.

I shopped my fridge for the ingredients. Luckily we had one bunch of bok choy left over from dinner a few nights earlier. If you don’t have (or like) bok choy, broccoli would be a good substitute. Here’s what I came up with:

Bok Choy, 1 cup coarsely chopped (just down to where leafy green turns into stalk or substitute broccoli florets)

Baby Bell Peppers, 1/2 cup (I like the colors these minis offered but any pepper will do.)

Sweet White Onion, 1/4 cup (No tears, please!)

Quinoa, 1 cup (previously cooked and frozen)

Edamame, 1/2 cup (frozen, thawed in microwave)

Egg, 1 (optional, yolk optional too)

Oil, 1 tsp (LOVE La Tourangelle Pan Asian Stir Fry Oil but Peanut or Sesame oils good alternatives)

Assorted Asian sauces (I actually wasn’t sure which sauces I was going to use, if any, and ended up using just a dash of Soy and Teriyaki Sauces at the very end. Just remember more sauce = more calories…and sodium.)

Salt & pepper (pinch of salt, lots of pepper)

Red pepper flakes (a sprinkling for some added heat)

Sesame Seeds, 1 tsp (last minute addition — next time, will toss them in at the start to toast)

  1. COARSELY CHOP BOK CHOY, ONION AND PEPPERS.
  2. ADD OIL TO NON-STICK PAN OVER MED HIGH HEAT. ONCE OIL STARTS TO SIZZLE, TOSS IN CHOPPED ONIONS AND PEPPERS. STIR TO COAT WITH OIL, THEN COVER UNTIL ONIONS START TO TURN TRANSLUCENT.
  3. TOSS IN CHOPPED BOK CHOY, STIR, COVER FOR ABOUT 2-3 MINUTES.
  4. FINALLY, ADD COOKED QUINOA AND EDAMAME. STIR, THEN COVER FOR ANOTHER MINUTE OR SO. YOU WANT TO HEAT THROUGH BUT NOT OVERCOOK YOUR VEGGIES.
  5. IF DESIRED, COOK EGG IN SAME PAN AFTER YOU’VE PUT VEGGIES & QUINOA IN A BOWL.
  6.  EAT! Truth be told, I quickly dispensed with the chop sticks and went for a spoon. I was too hungry, and it was too good. It was also filling enough to keep me from snacking before dinner. I still can’t get Chris to eat quinoa, but this Bowl would make a great solo at-home dinner option as well. Just add Netflix!

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