After all the holiday reveling and indulgence, I felt it was high time I fed my hungry crew something a little more healthful than gluten-free sugar cookies and candy canes. As if to back my new mission, two bunches of bok choy recently arrived in my Door-To-Door Organics shipment. The choice became clear: It's stir fry tonight.

I immediately began scouring the kitchen to see what I could chop and drop into a filling and gluten-free meal that would top a bowl of steaming rice. I found a green pepper, a small bunch of carrots, an onion, a large bunch of broccoli florettes and a handful of mushrooms. Along with my bok choy, I had a large steak thawing in the fridge, which would serve as the protein for the entire meal.

The dish was simple, ample and delightful. It also stirred up memories of a time when I didn't think about gluten --- when my dad would whip up a batch of his famous "Chinese Dinner" in his giant wok. Before beginning, I called to find out from him what ingredients he used to grill and top the meal. I was surprised to find out that is was all gluten free.

Some things are just timeless.

Happy New Year.

Stir Fry Like Dad Used to Make
1 large steak or 1 pound of chicken (You can also use extra firm tofu, but make sure to read the label. Some flavored brands add gluten.)
2 bunches fresh bok choy, washed and chopped
4-5 carrots, cut diagonally
1 green pepper cut into strips
1 small onion, chopped into large pieces
1 1/2 cup mushrooms, sliced
1 bunch of broccoli florettes, cut into long strips
2 tablespoons canola oil
2 cups broth
3 tablespoons cornstarch
1 tablespoon ground ginger
salt, pepper to taste
2 tablespoons sesame seeds (optional)

Cut veggies and set aside.
Cut protein into thin, 1-inch strips. Season with salt, pepper, ginger and sesame seeds. Heat pan and drizzle in oil. When oil starts to separate, add protein. Saute until cooked through and remove from pan.
Add veggies to pan drippings, starting with carrots (they take longer to cook). Stir fry for 3-6 minutes, then add remaining veggies. Stir fry 5-10 more minutes, then replace protein. Whisk together cornstarch and broth and add to pan. Cook on high 5 minutes, or until sauce thickens. Remove from heat.
Serve over rice.

Tip: If you like soy sauce, be careful. A common ingredient in the condiment is wheat. La Choy claims to be gluten-free, but some online claim to be sickened from their products. I have not seen any statements nor heard from the company on it's gluten-free policy. Check out Whole Foods or the specialty sections of your local supermarket for sauces labeled "gluten-free." Eden Tamari Soy Sauce is a good bet.