Skip to main content

1 Mar 2015 Use-up-the-veggies Stir Fry

B doesn't really enjoy stir-frys so for me it is a major coup that she will eat this one.  Each time I make it, I hear the same words before we eat and this last time, she came to me later and said, "you know, it really wasn't bad, in fact it was good."  Ah, I will take that, ahem, complement!

Sometimes its nice to have a bottle or two of sauce to make a quick stir fry to use up the veg in the fridge that you don't want to waste, especially when you realize you (or those eating with you) haven't had many veggies recently...

I find gyoza sauce too plain and hoisin sauce too sweet so I used both and loved the flavor.
No measuring here, just add some of everything, stir it around and taste it.  Add some more hoisin if too salty, add more soy if too sweet or add another touch of Worcestershire if too bland.  Start with small amounts as you know you can never go back....

About a handful of anything or even less will work.  You will be able to see if everything has a light coating of sauce on it.

Put brown rice in the rice cooker and turn it on.

Heat up a wok type pan to med hi heat
drizzle sesame oil generously

Add the harder vegetables such as:
colored bell peppers, thinly sliced
onion, thinly sliced
carrots, thinly sliced
edamame, washed/peeled or frozen/prepared

After a couple of minutes,
a generous spoonful of minced garlic
a generous spoonful of minced ginger
Stir it all around

Now add softer things like:
zucchini, thinly sliced
leftover cooked chicken or pork, cubed
firm tofu, cubed
bean sprouts
enoki mushrooms

Once the softer things are showing signs of cooking,
add the sauces:
generous squirts or pours of
Hoisin Sauce
Gyoza sauce (potsticker dipping sauce)
Lesser pour of Soy Sauce
Drops of Worcestershire Sauce

Stir well, taste and when satisfied, serve over your hot rice.

Remember this recipe is just a starting place, almost everything can be thrown in it.


Comments

Post a Comment

Popular posts from this blog

Mexetti Squash

So I wanted to use the spaghetti squash but I wasn't in the mood for the usual Italian meatball pseudo-spaghetti. I also wanted something just as quick and easy so I browsed around on the internet and got an idea to use Mexican flavors. Here is what I served everyone tonight so we can remember it. There are no real measurements since every squash is a different size. Cut a spaghetti squash in half and remove the seeds. In a microwaveable dish, place one half skin side down so it can be filled with: cooked, cut up chicken diced Hatch chiles zucchini, chopped finely red bell pepper, chopped finely onion, chopped finely OR onion powder sprinkled on top Sprinkle it all with a little salt, pepper and cumin and shredded Jack, Manchego or other cheese Pour some enchilada sauce over it all. Add some heat with salsa, chile powder or whatever you like or not. Cover and cook- I microwaved a large half for about 15 minutes The smaller half only took 10 minutes. I served i...
Post a Comment
Read more

Rainy day Farro with chicken

     This tasted really good on this cold and rainy March evening.  I still had Farro (an Italian wheat cousin with more nutrition than brown rice) in the cupboard so I searched around for farro recipes and came up with this version. Your dad wants to eat it again (and me, too) so here it goes down on record.  I didn't really measure the ingredients so I will do my best to come up with good estimates. Sprinkle generously 1/2 - 1lb cooked chicken in large chunks (off a rotisserie chicken works well) with oregano, salt and pepper and drizzle about 1 Tb apple cider vinegar & ! Tb canola oil  over it & set aside. I think warming it a bit will help the flavor soak in the chicken but it isn't necessary. Sauté 1 large colored bell pepper, thinly sliced 1 med onion, chopped 4-5 cloves garlic, minced until glossy and softened Add in 1 1/2 c uncooked Farro, rinsed 2 1/2 c chicken broth 1/2 t cumin powder 1/4 c sun dried tomatoes in olive oi...
Post a Comment
Read more

Tuna bean salad

Mix together: 1/3 c olive oil 3 T red wine vinegar Freshly & finely chopped chives or 1/4 t onion powder  Salt and pepper to taste Set aside. Combine:  6 oz tuna packed without liquid (if packed in oil, add less oil; if packed in water, drain) 1 can/15 oz cannellini beans, drained & rinsed 1 T capers 3/4 c cherry tomatoes, halved 1/2 T freshly chopped basil Pour dressing over and gently combine. Serve alone,  as a salad on a bead of spinach or open face sandwich on a crusty bread -both need an extra drizzle of olive oil.
Post a Comment
Read more