Stir fry

The nice thing about stir fry is that you can really use just about any produce, saute it in oil and soy sauce, plop it on rice, and call it good.

Here’s a picture of one I did some time ago:

Another stir fryIt’s been a long time, but it looks like I used a lot of steamed veggies in this one (broccoli, cauliflower, butternut squash, carrots, red onions, and seasonings).

Changing up the way you prepare the veggies for cooking can add interest. Instead of always slicing carrots, for instance, maybe slice them on the bias sometimes, grate them, or julienne them.

If you’re using a lot of chunky veggies like in the picture above, you’ll want to saute your onions and then add a little water and steam the veggies before adding things like cabbage or other quick-cooking types of produce.

Today I did this (well, today by the time you read this will have been weeks ago):

I sauteed 1 onion, chopped, until it started to turn golden brown.

I added 2 thinly sliced carrots, 1/2 cup frozen lima beans, and approximately 1.5 cups of julienned cabbage, and 3 slices of frozen tofu that I cut into smaller slices. (Freezing tofu gives it a kind of spongy texture ideal for soaking up marinades!)

I crushed in 2 cloves of garlic.

I stirred in a drizzle of soy sauce, 2 spoonsful of peanut butter, some ginger and cumin, and a dash of cayenne.

And this was the result:

Stir fry

It was Most Delicious.

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Categories: entrees, lunch, recipes, vegan | Tags: , , , , , , , , , , , | Leave a comment

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