The boyfriend showed off his skills and cooked up some crispy fried ramen and some fish (for him) to go with the healing ginger-chive soup that I found on goop.com (we've been waking up a little sniffly and it's exam week for me so...yeah and yes, goop is that Gwenyth Paltrow website that is awesome) and a green stir-fry of bok choy, spinach, and snow peas.
Ingerdients
3 chive stalks, rinsed and cut
5 slices of peeled ginger
1.5 cups water
Instructions
Bring water to a boil. Add the veggies. And let lightly boil for 10 minutes, lid off.
Drink broth. (You can have some of the veggies too, obviously, but the broth has the nutrients you want.)
Serves 1. I made a double batch for Brian and I.
Note: (Well personal note lol) I love that I have a vegetarian soup recipe for a cold now. ^^
Green Veggie Stir-Fry
Ingredients
5 oz spinach, rinsed
5 baby bok choy heads, rinsed and chopped large
3 oz snow peas (I didn't actually measure, I was using leftovers-sorry)
2-3 cloves garlic, chopped
1 thick slice of ginger, peeled, grated
soy sauce to taste
water as needed
1 Tbsp oil
Instructions
Heat oil in a skillet on medium high (might be high for you- my electric stove is ridiculous). Add garlic and ginger. Let cook until fragrant. Add greens, some soy sauce and some water. Don' drown the leaves in water- give them enough to keep them moist/prevent crisping.If needed, add a cornstarch-water mixture to the stir-fry to thicken the sauce if the veggies are too watery. When leaves have wilted and the water is gone/sauce is thickened, serve and enjoy. We served them on top of Brian's crispy ramen noodles. :)
