stir fry.jpg

Stir fries are one of the go-to meals when my husband and I really just want to eat a large pile of vegetables for dinner–either because we’ve been eating too much fried food, or because we’ve been drinking too much.  And they are great because you can throw in whatever vegetables sound appealing to you.

  • Olive or Canola Oil
  • 1 Onion, chopped
  • 2″-3″ Ginger, peeled and diced
  • 4 Cloves Garlic, diced
  • 2 Bell Peppers, color of your choice, I usually choose red for the color
  • A goodly amount of Broccoli (about 1 lb?), chopped
  • 1 Bag of Snow or Sugar Snap Peas, I liked to cut the ends off, but that’s a personal preference
  • 1 Can of Baby Corn
  • One block of Tofu, pressed, cubed, tossed with salt, pepper, olive oil and baked until golden brown (not at all necessary, but I like it)
  • 1/3 Cup Good Soy Sauce
  • 1/3 Cup Mountain Sauce (If you don’t have, you can just use 2/3 cup soy sauce)
  • 3 Tablespoons Brown Sugar
  • 1 Tablespoon Corn Starch
  • 1 Teaspoon to 1 Tablespoon Red Pepper Chile Flakes (I like to add a full tablespoon, which makes the stir fry a little spicy, that builds over time.  If you don’t like spice at all, I would still recommend adding 1/2 teaspoon.)
  • 2 Teaspoons Sesame Oil
  • Rice or noodles to serve

Other vegetables that you may choose to add or sub:

  • Carrots, thinly sliced
  • Water Chestnuts
  • Cauliflower, chopped
  • Zucchini, chopped
  • Mushrooms

After you have your mis en place with all of your vegetables ready to go, whisk together the soy sauce, mountain sauce, brown sugar, corn starch, chile flakes and sesame oil to create the sauce.

Heat up a couple of tablespoons of oil in your wok over high heat.  When hot, add the onion, garlic and ginger.  Cook for two to three minutes until the onions just start to turn translucent.  Add the peppers and broccoli and toss.  Cook until the broccoli just starts to look brighter, about four minutes.  Add in the snow peas, baby corn and tofu.  Pour in the sauce and toss to coat.  Cook until  everything is heated through and the sauce starts to thicken, about three minutes.  Serve over rice or noodles.


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