Stir-fried bok choy, potstickers, and peppercorn-seared ahi tuna.
I bought a new wok from Ikea a couple of days back, so I needed something to stir-fry. Bok choy to the rescue! I whipped up some potstickers to go with them and got a pound or so of sushi-grade tuna from a nearby Japanese market. I marinated the tuna for a half-hour or so in a mixture of oil and just-crushed peppercorns and then seared it for a couple of minutes on both sides. One recipe I saw said 4 minutes on each side, but considering I didn’t need to cook it at all for it to be delicious, 2 minutes seemed enough. It turned out pretty awesome, though I’ll probably toss in a squirt of lemon juice next time to amp the flavors up even more.
