Stir Fry

2013-09-08 18.09.59

This is a very loose recipe, but one that I make a lot. This is a good way to use up a lot of vegetables and great for a quick weeknight dinner.

Ingredients

Canola oil

Vegetables

Carrots
Onions
Bell peppers
Broccoli
Edamame
Spinach
Scallions
Baby bok choy
Green beans

Sauce
Peanuts (I use Southwest peanut bags)
Peanut butter
Sesame seeds
Sesame oil
Sweet chili sauce
Soy sauce
Sriracha
Minced garlic
Minced ginger
Red chili flakes

Base
Pasta or rice

Directions

Chop your vegetables into roughly same-sized pieces.

2013-09-08 17.54.17

Mix your sauce to your taste. Balance the sweet, salty, spicy, and nutty flavors.

Boil water for your frozen vegetables (such as edamame) and rice or pasta.

2013-09-08 17.54.22

Saute the vegetables in canola oil over high heat, beginning with the onions and tougher vegetables (such as carrots and peppers) and adding the more delicate vegetables at the end (spinach, bok choy, scallions). If you have a wok, this is the time to use it.

2013-09-08 18.00.14

Mix your sauteed vegetables with your sauce and base. Taste, adjust the sauce, and enjoy!

Advertisements

Leave a comment

Filed under Main Courses, Uncategorized, Vegan

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s