Follow Anne to China

Hey there awesome MPY yogis... many of you know I travel to China for work three to four times a year. Well, I'm headed over the pond again. While I'm away from the studio, I thought I would keep connected by blogging this next trip. I will share with you how I still get yoga in daily, as well as some of my experiences on the other side of the world. I leave Sunday (7/30) and will be back in Sheboygan Falls on Saturday (8/5).

Here are some stats about this trip:

  • The direct flight from Chicago to Beijing is 13 hours and 35 mins.
  • I will take 4 different flights and 1 high speed train on this trip.
  • I will stay in 3 different hotels.
  • I will not eat any Chinese food... he he he he!

Stay tuned... Namaste!

Anne

 

Stir Fry and Salad

You'll have to forgive my lack of creativity this week, but I spend the majority of my time studying (and fretting) about my 7 hour long MCAT exam I had today (Friday).

The first recipe I made this week with ingredients from the SCIO Farmers Market in Fountain Park was a spinach salad. Unlike last week's spinach salad this week's had strawberries. I didn't have time, but a great addition to the salad as shown would be some roasted nuts and goat cheese or feta.

Spinach Salad with Strawberries

Spinach Salad with Strawberries

I also made a vegetable stir fry with carrots, green onions, some chive like green (not sure what it is), and pea tips. I used carrots because it is what I had left in the fridge, but broccoli, peppers, or any other veggie can make a great addition. I also served mine with some baked tofu I made, but cubing and frying any meet you like works too.  I served my stir fry on ramen noodles since I had some lying around and they're faster to make than rice, but rice makes a nice bed as well.

I served it with kimchi becasue I love kimchi.

I served it with kimchi becasue I love kimchi.

First things first, chop all your veggies into bite size pieces. Pictured below are the pea tips. I suggest you try them if not in a stir fry in a salad or something. They taste like peas! (Shocking.)

Pea tips! Buy! Buy! Buy! (Tasty)

Pea tips! Buy! Buy! Buy! (Tasty)

Then heat up some oil in a large pan or wok on medium/medium-high heat. (I just bought this wok at the Union Oriental Market right off South Business Drive. $18 I hope to use it a lot this summer. It's nice to have a lot of space when sautéing or stir frying.)

Then add any thick/heavy vegetables like carrots or broccoli. Cook for about 5 minutes. 

Then progressively add the thinner and less dense vegetables over the next 3 to 5 mintues. 

Added green onions (mostly the bottom white part). Stir. 

Added green onions (mostly the bottom white part). Stir. 

Then I added this chive like green that looks like grass. (Along with the green part of the green onion.)

Then I added this chive like green that looks like grass. (Along with the green part of the green onion.)

Lastly I added the pea tips. This is the last time I will say this, but I REALLY liked these pea tips. I don't know how I've lived without them for so long. 

Lastly I added the pea tips. This is the last time I will say this, but I REALLY liked these pea tips. I don't know how I've lived without them for so long. 

Om nom nom... All done! I seasoned it with a little soy sauce and fish sauce.

Om nom nom... All done! I seasoned it with a little soy sauce and fish sauce.

Have a great weekend! Hopefully Anne with see you for yoga at the SCIO Farmers Market in Sheboygan tomorrow at 10:45.