I love Stir-Fry Dinners. Not only are they quick, easy and fun to prepare, but, most important, they are fantastically nutritious. This is a nutrient dense, low cal dinner - just what our cells crave!
This is what I had on hand to add to the stir-fry.........Notice, I always have frozen veggies in freezer to add to dishes. You can add other veggies of your choosing.
1/2 large onion, sliced
2 large garlic cloves, diced
2 organic carrots, sliced
3 celery stalks, sliced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
2 cps frozen broccoli florets, slightly thawed (kept them on the counter while I prepared the veggies)
8 oz. package button mushrooms, sliced
1 cp snow peas
2 cups mixed greens: bok choy, baby spinach & green and red Swiss Chard. (These mixed greens came in package found in produce section of grocery store.)
1/2 cup vegetable broth
2" wedge of frozen ginger
low sodium tamari (soy sauce) to taste
8 oz. extra firm tofu
Before preparing veggies for stir-fry, I drained a 16 oz. block of tofu, cut the block in half, stored one half in water in frig, and then prepared the remaining half for the stir-fry. Between paper towels, I gently squeezed water out of tofu, then diced the tofu. In non-stick skillet, I rubbed about 1/2 tsp sesame oil over bottom of pan with paper towel. I browned the tofu in pan, and then set it aside to add to stir-fry at the end.
In a large wok or saute pan, heat about 3 T of the veggie broth, and stir-fry the onion, garlic, carrots and celery for 2 minutes. Then add the peppers and broccoli florets, and stir-fry for another 3 minutes. While stir-frying, add a few squirts of soy sauce to stir-fry, and, using a microplane, grate some ginger over the veggies. (Add a bit more broth as needed to prevent burning.) Add as much ginger as you like for taste. The last to go in the mix are the mushrooms, snow peas, greens and browned tofu. Stir-fry till greens are wilted and dish is heated through. I always add more grated ginger as it's cooking. Add more soy sauce to taste. After preparing plates with stir-fry and rice, sprinkle some sesame seeds on top of stir-fry!
I was given a wonderful European rice cooker some years ago. It's fantastic. Put the rice and water in cooker, mark the settings, push the button, and, walla, you have rice nicely cooked and then kept warm until ready to serve. Couldn't be easier. HOWEVER..........
I found this recipe online which said it was the way rice is prepared in India. Author said it was the sure fire way of preparing fluffy, tasty rice. After preparing rice twice this way, I agree.
This is how you do it.
I used 1 1/2 cups organic brown rice and 3 cps water.
Rinse and drain rice in colander.
Heat the 3 cps water to boil.
Add the rice to boiling water and stir.
Bring to boil again and then lower heat to maintain simmer.
In 'uncovered' pot, stir occasionally for 1/2 hour till rice is done.
If needed, add a bit more water.
When water is absorbed and rice is cooked, remove from heat, and then cover pot and let sit for 10 minutes.
(For this recipe, I added some tamari and grated ginger into the rice.)
Rice is fluffy and tasty. My hubby has never been a fan of brown rice, but he loves this!!!!
This may sound like a time consuming recipe, but it can be put together in 30 minutes. And the taste is
worth that 30 minute prep!