This particular trip was a Nursing Service Trip in partnership with the University of Virginia’s Office of Engagement and Nursing Alumni Association, the Lion’s Club, and the Global Community Service Foundation. While we did our fair share of sightseeing: shopping at the Ben Tahn Market and learning more about the Vietnam War at the Cu Chi Tunnels in Saigon, running through the waves at China Beach, and having custom clothes constructed in Hoi An, it was the service aspect of the trip that left a lasting impression on my heart. The first full-day of service was spent at the Vihn Lihn Blind Association in a farming village north of the former DMZ where we provided medical and eye exams to over 200 men, women and children. On the surface, the day was dreadful as rain poured from dawn until dusk but when a middle-aged rice farmer gave me the biggest grin I have ever seen after receiving his first pair of eye-glasses, the sun started to shine. That evening was spent at a lovely dinner at the beach (under a tarp since it was still raining) enjoying home-style Vietnamese cooking. I remember thinking to myself that life doesn’t get much better, but I was wrong. Tomorrow my life would be changed at a small rural school outside of Khe Sahn. While the doctors and nurses were busy giving deworming medicine to the kids, providing check-ups and testing eye sight; I was charged with playing with beautiful children amongst banana trees and rice paddies to keep them occupied. We played their version of baseball (using a ball of paper wrapped in a rubber band and our arms as bats), kicked a soccer ball, and ran around playing tag along the local stream. They were athletic, sweet as can be, and made a lasting impression on my life. I miss these children and I miss the delicious food! I have daily cravings for Pho, Bahn Mi, rice and fresh fruit and vegetables. This Orange Ginger Veggie Stirfry was influenced by this trip to Vietnam and the extension trip to Laos where local peanuts and cashews were frequently paired with rice and vegetables.
Orange Ginger Veggie Stirfry
Vegetables (you can use any combination of vegetables that you like)
2 cups sugar snap peas
2 cups broccoli
1 red onion
2 portabello mushrooms
2 zucchinis
5 carrots
2 red bell pepper
2 cans chopped water chestnuts
Marinade
2 cups orange juice
1 cup reduced-sodium soy sauce
2 tablespoon garlic-ginger sauce
1 tablespoon sesame oil
1 teaspoon red pepper flakes (more if you like)
Rice
2 cups short grain brown rice
4 cups water
2 cups sugar snap peas
2 cups broccoli
1 red onion
2 portabello mushrooms
2 zucchinis
5 carrots
2 red bell pepper
2 cans chopped water chestnuts
Marinade
2 cups orange juice
1 cup reduced-sodium soy sauce
2 tablespoon garlic-ginger sauce
1 tablespoon sesame oil
1 teaspoon red pepper flakes (more if you like)
Rice
2 cups short grain brown rice
4 cups water
Combine all ingredients in marinade, add chopped veggies and let sit for at least an hour.
Boil water and add rice, turn temperature down to medium-low and cook for 45 minutes or until water is absorbed and rice is fluffy.
Heat 2 tablespoons canola oil in wok (or large frying pan) until very hot, add veggies and marinade to wok and cook for 15-20 minutes until veggies are tender.
Serve veggies over rice and top wish roasted cashews or peanuts.
Boil water and add rice, turn temperature down to medium-low and cook for 45 minutes or until water is absorbed and rice is fluffy.
Heat 2 tablespoons canola oil in wok (or large frying pan) until very hot, add veggies and marinade to wok and cook for 15-20 minutes until veggies are tender.
Serve veggies over rice and top wish roasted cashews or peanuts.
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