A Spicy Italian Calzone

Pour yourself a glass of full bodied red wine and serve yourself up some Spicy Italian Calzone.  The picture really speaks for itself.  Your salivating taste buds can’t wait, so get started!

If you have a bread machine to make your calzone dough, go for it.  Use the pizza dough recipe that came with it and follow the bread machine directions.  It will be a “dough” or “manual” cycle.  If you need a bread machine pizza dough recipe, I have included one below.

You can make these ahead of time and pop them into the oven when your company arrives or you can make it right now just for you!

Calzone Filling Ingredients:

½ lb. spicy Italian sausage

½ C. red peppers, chopped small

5 oz. pepperoni or turkey pepperoni, chopped

1/2 C. chopped kale, stemmed removed

1/4 C. mushrooms (optional)

1 1/2 C. pizza sauce, divided

1 ½ C. shredded mozzarella cheese

Filling Directions:
In a skillet, brown the Italian sausage.  When almost done, add red peppers and cook down for about four minutes.  Add the pepperoni, kale and 1 cup of the pizza sauce.  Stir together and cover with a lid for four minutes until kale is tender.  Turn off heat and set aside until ready to assemble calzone.

Calzone Dough:

¾ C. water

2 C. white bread flour

½ t. dry milk

1 T. sugar

½ t. salt

2 t. active dry yeast

If you don’t have a bread machine, your taste buds are still in luck.  Many pizza locations actually sell their pizza dough if you want premade dough.  Another option is to purchase it from a grocery store.  Usually it’s located in the refrigerated section next to the sweet rolls.

Directions for Calzone:

Preheat your oven to 350 degrees.

When your dough is done rising, take it and roll it on a floured work surface in a long, oval shape.  When baking, your calzone is going to puff up so make sure the dough is rolled as flat as possible.  Make sure you cut strips into your dough, along all sides, about 1 inch apart.

Spread remaining pizza sauce over center of dough and using the back of a spoon, work out to the sides, but omit the strips.  Place calzone filling in the center and again, work it out to the sides.  Cover with mozzarella cheese.

Starting from one end, fold up the end strips toward the middle of the calzone.  Working from each side alternatively, crisscross strips of dough over filling, pressing down and sealing with a drop of water.  Brush top with melted butter and bake 35 to 40 minutes until golden brown.

You can serve this alone or with a green side salad of choice.

Delicioso!

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Fiesta Rice

I just celebrated the birthday that I will be celebrating the rest of my life.  Thirty nine.  Okay, now let’s talk about food.
A couple weeks or so before my birthday, my friend and I were chatting about it and I told her that I was going to host an outdoor birthday dinner party.  “Im going to make the Tacos Al Pastor on my blog.”  Then I asked her, “What do you think I should make as a side to go with them?”  “Oh, I think you should make Spanish Rice.” she responded knowingly and went on to tell me all the good things she adds to hers.  “Corn, green peppers, onions.”  She’s the kind of friend who just has to look at you a certain way and you know everything she’s going to say.  We started adding ingredients taking turns in the conversation, our eyes getting bigger and bigger as if each ingredient that came to mind outdid the last.  The more we talked, the more excited we got about…rice.  Who get’s excited about rice?  Apparently we do.  And you’re about to.
If you want your birthday party to be what you expect it to be, you’ll have better luck throwing it yourself.  Well, unless another really good friend makes you dinner and orders your favorite cake.  That (and many other reasons are) what friends are for, right?  I had a great time putting together my own party though.  I bought lanterns to hang outside from our table umbrella, citronella candles, cute party plates and napkins that I got out of a sale bin, and decided on the theme.  I have to tell you, dinner was great, but the best part was the outdoor movie we enjoyed after the sun went down.  Upon inviting my guests, I asked them to bring a lawn chair and a very warm blanket.  We set up the laptop, speakers and video equipment on a table in the yard and aimed the movie projection at the back of the house where we have some very large windows.  We all sat in a row, snuggled up and watched one of my favorite movies.  I think it was one of the best birthday celebrations I ever had.  And it should be if I’m going to celebrate it for years to come, right?
I included the rice recipe.  Keeping with the birthday theme, I called it Fiesta Rice.  I also served chips (Juanita’s – which are my personal favorite!) and salsa, and a great summer crab salad.
Fiesta Rice
Ingredients
1 T butter
1 C. long grain white rice
1/2 C. chopped red pepper
1/2 C. chopped orange pepper
1/2 C. chopped white onion
3 cloves garlic, minced
1 1/2 C. Herdez Ranchero Sauce, Salsa or tomato sauce
1 1/2 C. water
1 small can green chilis
1 14 oz. can black beans, drained
Preparation
In a skillet over medium heat, melt the butter and add the rice.  Stir to coat.  Add the peppers, onions and garlic and  cook for five minutes until rice is lightly toasted and vegetables are softened.  Stir occassionally.  Add the Ranchero Sauce and water.  Cover skillet and bring to a boil.  Immediately reduce heat and simmer about 25 minutes until rice has absorbed the liquid and is done cooking.  Remove from heat.  Stir in the green chilis and black beans. Serve hot!

Chicken Curry with Lime and Tomatoes

Kye thar hin
Chicken Curry with Lime and Tomatoes
This week was a dandy.  I mean that with every possible amount of sarcasm.  Sometimes one feels overwrought with the problems of the world, but we must remember, it’s always worse somewhere.  I love to cook because its an outlet of artistic expression, its creative and amongst many other reasons, it is the only thing I really have control over.  When the week is tough, there’s always cooking.
I get to the end of most weeks and I usually can’t remember how they started.  I chose to leave it all behind me and left work to take the kids to the park and be a kid with them.  We even took the car through the car wash for fun.  After making them dinner and getting them all settled, I opened a cookbook my sister got me for Christmas titled Curry Cuisine and opened it to this malaysian recipe.  I poured a glass of one of my absolute favorite wines, a Kestrel 2007 Cabernet Sauvignon, turned on some low groovy music and got down to cooking this spicy and delicious meal.  There is something to say for taking your time and enjoying the experience.
This recipe comes out of the book Curry Cuisine, but I did change it to suit my taste.  I added the bell peppers, made substitutes for the lemon grass, kaffir lime leaves and Balachaung and left out the chicken thighs.  If you happen to have these things on hand use them.  If not, here is your recipe:
Kye thar hin
Ingredients
2 T. peanut oil
2 medium onions, finely chopped
1 sliced red bell pepper
1 sliced orange bell pepper
2 garlic cloves, minced
1 t. ground tumeric
1 T. ground coriander
1 dash cinnamon
1 T. lemon zest
1 T. lime zest
2 boneless, skinless chicken breasts cut lengthwise and again through the center
1 14 oz. can of diced tomatoes
3 T. lime juice
1 1/2 t. red chili sauce like Sambal Olek
1 T. fish sauce
1/4 C. hot water
1 t. sesame oil
chopped cilantro
3 T. roasted peanuts
4 C. cooked jasmine rice
Preparation
Preheat oven to 325 degrees.
Pour the peanut oil in a skillet and when very hot, add onions, garlic and peppers and stir fry for about three minutes.  Add the tumeric, corriander, cinnamon, lemon and lime zests and chicken pieces.  Stir fry for about 6 to 8 minutes until all your ingredients are beautifully colored and slightly browned.
Add the tomatoes, lime juice, chili sauce, and fish sauce.  Stir and cover the pan to simmer for three minutes.  Uncover and stir in 1/4 cup of hot water and sesame oil.
 
Transfer skillet contents to oven safe casserole dish and bake for 25 minutes.  Remove from oven and spoon over hot prepared rice.  Garnish with cilantro and peanuts. 
Serve with your favorite wine!








Tacos Al Pastor

Tacos Al Pastor

A TACO TRUCK IN THE VINEYARD
You’re going to laugh.  I ran into these tacos while wine touring.  How does one do that?  Well, I’m not really sure.  What I do know is that I attract unusual circumstances.  It’s been that way all my life and one day I’m going to write a book about it.  This day, it was a taco truck in the vineyard.  My sister, her beau, my husband and I were touring Washington wine country and at one of our last stops before the long drive home we drove to a vineyard on a bluff overlooking Rattlesnake Hills called Knights Hill Vineyard.  The vineyard was situated up a gravel drive.  In the dusty sunshine we crested the hill and there it was.  The glorious……taco truck.  Bright yellow, it seemed a vision of heaven for very hungry wine enthusiasts.
We had our priorities in order.  Wine tasting first, then tacos.  After making our wine purchases, we got in line to read the taco menu posted on the side of the truck.  Tiffany (my sister), pointed us in the direction of Tacos Al Pastor.  She said they would be the best around.  One thing I know for sure is that you never come between my sister and a taco.  Never.  I never ate Tacos Al Pastor but when one is staring in the eyes of the taco truck, the smell of the grill is wafting out the door and Tiffany is very enthusiastically convincing us this is the way, we were all listening and pooling our cash.  They were wonderful.  She was right.  I took a few photos to share with you all and researched recipes when I got home.  I made them and my husband and I shared them only communicating with raised brows and eyes open wide.  “It’s a hit.  It’s going in the blog” I said.
There are several methods for making Tacos Al Pastor, but since I do not have a rotisserie or a spit, or time for that matter, I did mine in the crock pot for a weeknight meal, but it is wonderful roasted to perfection in the oven.

 
Tacos Al Pastor
Ingredients
1 1/2 lb pork loin meat, cut into striplike pieces
1 C. white vinegar
2 jalapeno or serrano chile peppers
1 14 oz can crushed tomatoes
2 medium white onions, finely diced, divided
6 cloves garlic, peeled
1 pkg Mexican Grill Seasoning (red)
1 C. pineapple juice
salt
Serving Ingredients
40 very small corn or flour tortillas (about four inches in diameter)
6 limes cut into wedges
1 bunch chopped cilantro
1 can salsa verde
1 can salsa ranchero
Preparation
Soak the pork in the vinegar for two hours prior to cooking.  Remove and drain well. 
To soften the chilis, boil them in about 2 cups of water on stovetop until soft and fragrant.  Save your liquid and set aside.  Remove from water bath and remove seeds.  In a food processor, combine chilis, tomatoes, one of the chopped onions (remember these were divided), garlic, Mexican Grill Seasoning, pineapple juice and salt.  Blend until smooth.
In a hot skillet, add sauce and simmer, stirring often for about ten minutes.  Remove sauce and let cool completely. 
When you are ready to assemble, add pork to crock pot with the reserved pepper water and half the sauce.  Keep the other half of the sauce refrigerated.  Cook either in a crock pot on low for four to six hours or in a roasting pan on 325 for 2 1/2 or 3 hours depending on thickness of pork.  At the end of the cooking time, drain the liquid.   Take a fork in each hand and gently pull the pieces of the pork apart, similarly to pulled pork.   Heat up the remaining sauce on stovetop or in microwave and pour over the top of the cooked pork and work in with a fork until combined.
Preparing your tortillas
You can do this two different ways; steam or lightly fry.  Both are good options.  To steam, preheat oven to 200 degrees.   Soak a teatowel in warm water and ring out.  Lay wet towel on a cookie sheet so half of the towel is covering it.  Lay your tortillas in a row next to eachother until sheet is filled.  Pull the wet cloth over the top and tuck in the sides so nothing can burn.  Place sheet in 200 degree oven and turn off the heat.  Get out one of your biggest plates or a platter.  After 10 minutes in the oven your tortillas should be moist and hot.  To fry, pour a tiny bit of oil in a skillet and heat until hot.  Lay the tortilla down for about one minute until it puffs.  Using tongs, turn it over and cook the other side.  Remove on plate lined with paper towel until ready to assemble your taco.

Layer two tortilla shells on top of one another and fill the plate.  Place the marinated meat on top and layer chopped onion and cilantro on top of the meat until all tortillas are filled.  squeeze your limes over the top excessively and serve with salsa verde and ranchero sauce.   After you taste these, you’ll know why I said “40 tortillas”! 

Enjoy along side your favorite vineyard!

Grilled Indian Flat Bread, Naan

Grilled Indian Flatbread, Naan

This grilled Indian flatbread, called Naan, is very good and mops up all the succulent juices left over that remain on your plate.  I can’t stop eating it.  You can serve this up with any meal really and it would be a hit.  They are also a very good partner to wine when served as an appetizer (baby naan).  My dinner guests are always intrigued when you start grilling these up and it’s fun to watch their faces when they bite into them. 

Read through steps prior to making.  Makes 12 naan.
Naan
Ingredients
1 pkg active dry yeast
1 C. luke warm water
1/4 C. sugar
3 T. milk
1 egg, beaten
2 t. salt
2 cloves garlic, minced
3 1/2 C. bread flour
Directions
In a large bowl, include water and yeast.  Gently stir and let stand for about ten minutes, until frothy.  Add sugar, milk, beaten egg, salt, garlic and flour and knead with your hands until combined and you can wrap it in a ball.  Place ball in an oiled glass bowl and cover with a towel.  Set aside for about 1 hour to double in size. 
After an hour has elapsed, punch down dough and tear off small pieces to roll into ball shapes.  Place dough balls on greased cookie sheet and cover with towel for 40 minutes to rise.
Using a rolling pin or your hands, flatten dough in to a flat round.  Grill flattened dough round on hot, prepared grill for about 3 minutes on the first side and 2 on the back.   Serve warm.

Indian Spicy Vegetables

Indian Spicy Vegetables
A week ago, my family and I went to dinner with some friends at an Indian restaurant in town that I have passed several times as it is on my way to the trail where I run.  The bright yellow and red awning out front has always captured my curiosity and I remember thinking that we should “try it” one day.  The day had come.  A friend of my husbands who was working with him that day said to me that we should join him and his girlfriend for dinner there that night.  He knew the owner and told me how he chastised them and walked out one day because the food was “tasteless and watered down.”  “Where is the spices?” he asked them.  Turns out, there is a retirement community that has long lived across the street they explained.  The elderly residents come often to get lunches and early dinners.  Too much spice hurts their stomachs and they stop coming.  Who could blame them.
After we were settled at our table, the owner of the restaurant came over to talk with us.  He would laugh out loud in his accent, telling us the story of our dinner companion criticizing their food.  Apparently, the restaurant owner also had at one time a resturant in New York City and spoke of some famous celebrities that would occassionally stop in.  He explained that he would have his picture taken with them and hang them proudly on his wall.  He went on to say that his wife destroyed them all because the pictures were of actresses!  There were no celebrity pictures on the walls, however, the restaurant was packed. 
They had since made adjustments in the way they spiced the food because it was wonderful.  On this night, it was a Sikh religious holiday.  There were no menus.  There was a large buffet.  Im really not sure what belly dancers have to do with the religious holiday, but there she was all dressed in shimmering greens and golds.  She was as beautiful as she was talented.  With her music turned up, she performed numerous dances for the guests and the last, she used a sword.  Her feminity truly dominated despite the strength and masculinity of the sword with which she danced.  The entertainment was as good as the food.
Inspired to make Indian food at home, I did some research specifically to find a recipe close to something I ate that night.  There was a vegetable dish that was amazing and spicy!  This recipe is based off the Indian Spiced Vegetables recipe at www.epicurious.com, however, I admit to changing a significant portion of it.  These vegetables can be served as a main course or a side and serves 6.
Indian Spicy Vegetables
Ingredients
2 T. butter
1 t. ground coriander
1/2 t. cumin
1/2 t. tumeric
1/2 t. cinnamon
1/4 t. cardamom
1/4 ground cloves
1 cloves garlic, minced
1 t. fresh ginger, grated
1 serrano chile, minced
1 C. water
1 T. sugar
1 T. red wine vinegar
1 green zucchini
1 yellow zucchini
3/4 C. mushrooms
3/4 C. baby carrots
1 C, sweet potato, peeled, diced
1 small onion, diced
1 t. salt
1 C. grape tomatoes
2 T fresh basil, chiffonade
2 t. lime juice
2 T. chopped cilantro
Directions
Put all the spices in a small bowl.  Combine garlic, ginger and chile pepper in another small bowl.  In a third small bowl, combine water, sugar and vinegar.  Set all three bowls aside.  
Melt butter in a large skillet or pot until hot.  Take your bowl of spices and add them to the butter, stirring for about a minute.  Add the bowl containing your garlic, ginger and chile pepper to the spices and cook for about another minute.  Add vegetables to pot.  Stir in vinegar mixture.  Cover vegetables with lid and cook for 10 minutes.  Add tomatoes and basil.  Give it a little salt and cover again with lid.  Cook, covered for 10 more minutes.  Do not raise the lid until the time is up.  Remove lid and add lime juice and cilantro and serve.

Wasabi Wild Salmon

Wasabi Wild Salmon
I was recently asked to duplicate a restaurant recipe I actually never had, nor had I ever seen, or even tasted.  The recipe requestor, who is not long on descripitions or details, does in fact think that I am capable of reading minds and getting drifts, was confident that it would somehow come to me in the night.  I made Wasabi Wild Salmon three different ways in order to successfully secure that tastebud humming moment when all is right with the world and everyone sits back to reflect with their glass of red. 
Farm raised salmon just doesn’t cut it.  First of all, it may be cheaper and look equal to all the other salmon fillets in the case, but it lacks the flavor, the texture, and it is saturated with artificial dyes to make it look like a salmon.  Typing that statement actually made me think for a second what it would look like fresh out of the water.  They do live in water don’t they?  DON’T THEY?  Do yourself a favor and just go wild.
I love wasabi and this is a beautiful looking fish dish, but somehow, I just couldn’t quite catch the moment to get a picture of it, so instead, you get this breathtaking view of the Pacific Ocean courtesy my brother in law, Shane.
Ingredients
1 beautiful wild salmon filet, Sockeye or Coho
1 T. powdered wasabi
2 T. water
1 T. sesame oil

3 T. soy sauce

1 t. ground ginger
1 t. ground white pepper
1 t. brown sugar
1 t. sesame seeds
Directions
Preheat oven to 400 degrees.
I always rinse my fish.  Habit?  Maybe.  I don’t like the thought of my fish being “handled”.  Pat dry with paper towels (dry!!).
Using small mixing bowl, add wasabi powder and water and using a fork, blend into a paste.  Add the remaining ingredients and mix well until combined.  Place fish in a plastic ziploc bag and pour in marinade to coat.  Let the fish marinate in refridgerator for two hours until ready to bake or grill.
Take the fish out of the fridge.  On a cookie sheet lined with foil, place fish skin side down, flesh side up.  If your fish has no skin on one side, please use cooking spray to prepare the pan prior to placing the fish on it.  This step will help you remove the fish better.  The reason why you don’t use cooking spray with a fish with the skin still on is because the skin will adhere to the foil and when you use a spatula to remove the fish, your skin stays in the pan.  Reserve the marinating liquid.  If there is enough left, drizzle over the top, but be careful not to create pools of marinade.  Your marinade has sugars in it which will burn and stink up your kitchen leaving a very unappetizing smell lingering so be careful not to pool.  Bake fish until flaky.  This is somewhere between 14 and 24 minutes depending on the size and thickness of your fish.  Remove from oven, slice into steaks and serve.  Enjoy with saffron rice and fresh steamed seasonal vegetables. 

September Dinner Club – "Masquerade Theater"

September 2010 Dinner Club
“Masquerade Theater”
It’s been nine years this month that my girlfriends and I have been participating in Dinner Club.  I chose to host September.  I usually have October because I love Halloween, but this year I thought I would give October up and try another month.  The host gets to pick their own theme and the rest of us are adventurous and usually exhibit good sportsmanship, so we just go with it and see what the evening brings.  My theme, “Masquerade Theater” just came to me.  I’ll explain how it works.
I chose six genres; Action & Adventure, Romance, Horror, Drama, Comedy and Foreign.  I wrote them all on separate pieces of paper.  Then I wrote down all the components of the dinner: Appetizer, Entree, Salad, Side Dish, Beverage and Dessert.  Lastly, I wrote the names; Tina, Tracy, Jeni, Stephanie, Kathy and Trisha.  Since the hostess gets the entree, I left those out and had a friend draw my theme.  It came out, “romance”.  How fitting.  Therefore, I had the “Romantic Entree”.  The others were, Action & Adventure Appetizer by Stephanie, Salad of Horror by Tracy, Dramatic Side Dish by Kathy, Beverage of Comedy by Tina, and a Foreign Dessert by Jeni.  The goal was to make your contribution closely resemble that of the genre.  All of the pairings turned out good.  I thought the Salad of Horror would be the most difficult and the foreign dessert sounded like bliss.  My Dinner Club friends told me that out of all the Dinner Clubs we have been doing over the years, this was the most challenging and the most difficult.  We had met our match.  It thrilled me to hear that.  That was my goal!
I wrote up a menu based on the theme and the recipes they chose.  I created a program scroll keepsake that read as follows:
ACTION and ADVENTURE
Appetizer by Stephanie
This riveting dish will put you on the edge of your seat! So moving, it’s almost 3D! Her choice was inspired by the active preparation of the ingredients and the adventure of putting it all together! Autumn Apple Appetizer Bites

ROMANCE
Entrée by Trisha
Sicilian Meatballs with Homestyle Marinara  obtained from a Sicilian family that is rumored to have ties in the mob. Her choice was inspired by the romantic interlude that occurs in Walt Disney’s “Lady and the Tramp.”

HORROR

Salad by Tracy

Baby mozzarella, assorted baby heirloom cherry tomatoes, baby basil with dressing made from a 30 year aged balsamic vinegar. Her choice was inspired by the movie “Rosemary’s baby.”
DRAMA
Side Dish by Kathy
Pastry piped potatoes served in individual ramekins. Her choice was Inspired by the dramatically crafted presentation!
COMEDY
Beverage By Tina
Individualized bottles of wine adorned with comedic lables crafted by Tina herself and inspired by the character and personalities of her fellow Dinner Club members.

FOREIGN
Dessert by Jeni
Three layer traditional German Chocolate Cake with cocoa filling and chocolate icing. This cake will whisk you back in time as the recipe was published in 1915 in a cookbook titled, “Mary at the Farm and Book of Recipes” by John Hartenstein. Her choice was inspired by German chocolate.
Being that my Dinner Club was so close to Halloween, I was able to decorate with masquerade masks.  For a centerpiece that had a special “theater” effect, I found Shakesperian quotes on a website and printed them off the internet onto cream colored paper.  I carefully tore the edges, top and sides, and taped them to clear glass vases.  Place your tealight in the center and you have a glowing, theatrical effect that your guests can have fun reading. 
Our next Dinner Club is scheduled for November 13th.  Tina will be hosting and the theme is Russian.  I have the side dish!  Can’t wait!


Asian Spicy Beef with Vegetables

Tempura.  Crisp and crunchy.  Melt in your mouth goodness chased by Soporro.  Hello Friday night!


I’m a fair weather fryer.  What does that mean?  If I am going to use the deep fryer, I use it outside in good weather.  I think the household authorities actually arrest, if not seriously fine people for frying indoors and I am almost sure that someone somewhere was issued a citation for frying without a hood.  Further, it makes an oily mess of your kitchen, not to mention everything in it will smell like its from a 1955 diner.  Hell no.  Take that thing outside and fry by day, fry by night.  Fry, baby, fry away!  Besides, you would agree that bottled beer tastes better outside, especially when you are slurping it back near some sort of intense heat source meant to, grill, roast or….FRY!


The other night I had to get rid of some organic vegetables since my new bin was coming soon.  I threw together cauliflower, broccoli and these amazing carrots that were yellow, purple and red.  I dredged them through the tempura batter and into the fryer they went to rest until they were light, crisp and golden.  Truth be told, I added a few jumbo mexican prawns and it was a feast.   Here’s a tip:  Try using a sweet chili sauce such as Mae Ploy as a dipping sauce.  It’s spicy and sweet and you will be buying gobs of it this summer.  I first bought it years ago when it was virtually undiscovered and cheap.  Now that its all the rave, it’ll run you about $4.99 a bottle.  It’s worth it, so put it on your shopping list.  Asian section, usually around the top shelf.  Serving it at your next big Fry will make you famous and don’t you think your fame is worth $4.99?  I put it on everything; rice, pot stickers, egg rolls, sushi.  It’s genius.


As I stood outside listening to my dinner crackle and watching the sun go down and it’s reflection on the west facing windows of my neighbors house far off in the distance, I was almost giddy that the only thing I smelled was the fresh outdoor evening air and the pilsner in my hand.  I wondered, “now what dish could I make that would marry nicely with tempura…..”


Asian Spicy Beef with Vegetables
1 lb beef cut into thin pieces
Peanut oil or Sesame oil
1 T soy sauce
2 t. cornstarch
1/4 t red pepper flakes
1 medium head of broccoli, florets cut
2 carrots thinly sliced
1 handful of snow peas
1/3 C beef broth
1 handful bok choy thinly sliced


Assemble marinade (recipe follows).  Heat oil in a large deep skillet on stovetop.  Add marinaded beef and cook for a couple minutes, stirring occassionally until cooked through.  Remove beef from pan.


In a small bowl, combine soy sauce, cornstarch and red pepper flakes and set aside.




Add the remaining oil and vegetables to pan and seer for about two or three minutes.  Add broth to pan and steam until vegetables are tender, about two minutes.  Add to pan, beef, bok choy and soy mixture and cook until sauce is thick, stirring occassionally.
 
Serve over rice or with noodles and garnish with fresh pieces of bok choy or sesame seeds.


Marinade
1/2 T soy sauce
2 t cornstarch
1 t sugar
2 cloves minced garlic
1 T sesame oil
1 T cooking sherry


Mix all ingredients in a bowl.  Add beef and cover.  You can marinate in the refridgerator for several hours or you can set aside for 30 minutes.