Attempting to live a more sustainable lifestyle.

Bok Choy Chicken Stir Fry April 3, 2011

Filed under: Poutlry,Vegetable — theboxexperiment @ 8:46 pm
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We had 2 baby bok choy’s from last weeks box and decided to throw them in to a stir fry tonight. It was awesome, but the one mistake we made was in not testing the flavor of the sauce before throwing everything together. We used a spicy schezuan (store-bought) sauce and then added in a Serrano pepper…the serrano was definitely not need. Our final dish turned out so spicy, luckily we really like spicy food. We used the schezuan sauce but you can definitely use any other stir fry sauce you know of or like.


  • 1 chicken breast
  • 2 baby bok choy
  • 1 c. diced carrots
  • 1/2 yellow onion
  • 1 c. cooked rice
  • 1 tbls peanut oil
  • 1/3 c. of stir fry sauce


  • Add oil to wok or skillet, heat up till sizzling.
  • Cut the chicken into bite sized pieces and add to the oil. (We cut it into slices and then once cooked cut it into smaller pieces.)
  • Once the chicken is cooked, remove from pan and set aside.
  • Add the bok choy (we use all of it except for the bottoms) and the diced carrots. (We added some water in now).
  • Cook until tender.
  • Add the chicken, onions, and stir fry sauce.
  • Saute together to combine flavors.
  • Serve over hot rice.
  • Enjoy

Balsamic Roasted Carrots March 6, 2011

Filed under: Vegetable — theboxexperiment @ 6:31 pm
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These make a nice side, if and only if you enjoy balsamic. JEM really dislikes balsamic but as a good sport he tried them…and still didn’t like them. I used 1 of the monster carrots from this weeks box and it made more than enough for two people, so I’m stuck eating double the carrot but definitely enjoying them.


  • 1 monster carrot (or several normal sized ones)
  • 2 tbls balsamic vinegar
  • EVOO: 2 tbls + enough to coat the carrots pre-roasting, divided
  • 1 tsp Dijon mustard
  • 1 tsp garlic, minced
  • salt to taste


  1. Pre-heat oven to 425*.
  2. Peel and slice the carrot into 2 inch sticks.
  3. Drizzle EVOO over the carrots.
  4. Sea salt to taste.
  5. Roast in oven for about 20 mins.
  6. While the carrots are roasting: combine balsamic vinegar, olive oil, Dijon and garlic. Whisk together in a small bowl.
  7. When carrots are done, remove from oven and pour vinaigrette over carrots, make sure to coat evenly.
  8. Enjoy.