Yellow Chicken Curry ... with a Ton of Other Stuff

In my experience, a stir fry has been a staple in the student kitchen. It is an easy and quick way to get a whole meal that taste great. But there are only so many stir frys you can handle in a week. So, I turned my attention to curry! Same concept, cooking up a bunch of veggies, tossing it with a sauce and serving on rice. But since I was completely new to the world of curry, I often stuck to the jarred sauces (such as this one which is quite delicious in my opinion). 

Baby Bok Choy and Tofu Stir Fry

A stir fry is recipe that should be a staple in every student's kitchen. But really the beauty of a stir fry is the fact that you don't need a recipe. You can use whatever vegetable, whatever protein, whatever sauce in an combination you like. So what am I even doing here? Just going to provide a few suggestions.

This stir fry is nothing spectacular - it is the sauce that makes it special. It is a classic stir fry sauce that has been used in my family for years. It is simple and quick and is awesome with any vegetables. In honor of the New Food Challenge #2: Baby Bok Choy, the star of this stir fry is - you guessed it - baby bok choy. I have also been experimenting with tofu lately. It is extremely cheap and packed full of protein-goodness.