| Stir-fry Vegetables |
Save a lot of time for this meal by buying a frozen package of Asian vegetables. If it has a sauce packet, all the better. Otherwise to make this from scratch will take a little time both to gather the ingredients and then to cut them. To make from scratch, the typical veggies to include are; snow peas, mushrooms, mung bean sprouts, baby corn, carrot, bamboo shoots and water chestnut. Optionally include some bok choy, napa cabbage, onion, broccoli, red bell pepper or green beans. The 1 lb. veggie package is a little scant for 2-3 servings, so I add in half a bag of mung bean sprouts to give it more volume and texture. Because of the extra veggies, a few more Tbsp of stir-fry sauce are added.
Servings: 2-3
Ingredients:
| • Stir-fry veggies | 1 lb. pkg | |
| • Mung bean sprouts | 6 oz. | |
| • Stir-fry sauce | 2 Tbsp | |
| • Butter or oil | 1 Tbsp | |
| • Tofu | 1, 14 oz. pkg | |
| • Soy sauce | as needed | |
| • Brown rice | 1 cup | |
Directions:
- Cook the rice. Brown basmati rice is recommended.
- Sauté the tofu.
- Stir-fry the veggies. Stir-fry in a wok at high heat while constantly stirring for about 5-6 minutes or sauté in a large stainless steel skillet at a medium heat (4). In either case, add 1 Tbsp Canola or peanut oil to the pan and heat. When the oil starts to shimmer, add the frozen veggies. If using a skillet, cover so the steam will help cook the veggies. When half done, add in the sprouts. Near the end, add in the sauce and mix. Leave the veggies a little on the crisp side.
Notes:
I find the brown basmati rice to be fluffy and light. It takes about 40 minutes to cook. Start it first then start the tofu and stir-fry in the last 15 minutes so they all finish together.
The tofu could also be added to the veggie mix instead. In that case, use only half a block, 7 oz., dice to a smaller cube, 1/2", and add toward the end with the sauce.
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