Take Out Makeover

It's been an emotionally taxing week at work. Early on in the week I had to file a complaint against a parent with Child Protective Services for the first time in three years at my private school. I've worked in foster care and have seen the worst of the worst parenting, but I didn't think I would encounter anything quite like it when I transitioned to a well-off independent school. I've learned that privilege breeds its own set of issues and problems, however, and this week was confronted with that harsh reality. The end of the week was book-ended by an 8th grade girl who arrived at school sobbing, hysterical. Her mother, undergoing chemotherapy treatments for breast cancer, had collapsed in the bathroom that morning and was unresponsive when the student's brother, a 3rd grader, found her. Home alone and their father at work already, it was terrifying for both of them, but she kept herself together enough to comfort her brother, call 911, and fetch the next door neighbor. Mom was responsive by the time paramedics arrived and was taken to the hospital where she received blood and fluids and was released.

I don't know about you, but at the end of a tough week like that, I want nothing more than to come home, open my takeout folder and order something comforting (and typically unhealthful). I love love love Asian food of any kind, so I'll usually pull out the trusty Chinese or Malaysian menus. I'm trying to eat better and be more conscious of the foods I put in my body these days, tho, so now I usually resist the urge to order and make my own "takeout."

I have a great electric non-stick wok my mom gave me for Christmas a few years ago. It makes stir-fry a no-brainer. There's something about the chopping, dicing, and prepping of stir-fry veggies that is soothing. The rhythm and repetition allow the mind to check-out and put the body at ease. And there's something about standing over a sizzling wok, stirring, stirring and watching the ingredients sear, that's good for the soul.

I don't have a set recipe for stir-fry. I use whatever vegetables are in the fridge: carrots, broccoli, zucchini, summer squash, bell pepper, mushrooms. Stir-fry is a great fridge cleaner. But there are stir-fry staples I include every time and always have on hand: onions, celery, and frozen peas. I also try to keep cans of water chestnuts, bamboo shoots, or baby corn in the cupboard; to me, these veggies just scream "stiiiir-fryyyy!" Finally (full disclosure here: I'm a pescetarian and don't eat meat...), I might throw in some tofu that I've drained, cubed, and shallow fried beforehand in a bit of vegetable oil. With the tofu and some brown rice or whole wheat noodles, this stir-fry makes a complete, balanced, and well-rounded meal. Not to mention it satisfies the takeout craving without all the fats, oils, and sodium. You control all the ingredients and know exactly what's going in.

I have two go-to sauces I use, depending on mood and what my boyfriend asks for. I really like them both. One is a brown sauce you find in most stir-fries, the other a creamy peanut more typical of Thai cooking. They're quite simple to throw together, use ingredients you usually have on-hand, and can easily be doubled. The recipes make about enough for two dinner-size portions of stir-fry:

SAVORY STIR-FRY SAUCE

Ingredients
2/3 c Vegetable stock
3 T Soy sauce
1 T Rice wine vinegar
2 t Light brown sugar
1 t Minced garlic
1 t Grated ginger
4 t Corn starch
Optional: Red pepper flakes or Sriracha sauce to taste; 1-2 t black bean paste

1. Whisk all ingredients until smooth.
2. Add to stir-fry at end of cooking. Let sauce come to bubble and simmer until thickened.

THAI PEANUT STIR-FRY SAUCE

Ingredients
1.5 T Creamy peanut butter
1.5 T Rice wine vinegar
2 T Soy sauce
1 t Garlic powder
1/2 t Grated ginger
Cayenne to taste

1. Whisk all ingredients until smooth.
2. Add to stir-fry during last minute of cooking.