Do I dare say that I have a spare minute to finally get a recipe down in my blog? I do. I have a million other things that demand attention, but I’m dying to share.
We don’t have stir fry very often and I’m not sure why. It’s a snap to whip up and it tastes so good. And the best part about it is that you can truly make it your own and very different each time you make it. If your family is like my family, they don’t like having the same foods all the time, which is great for me because I get to switch it up and be creative.
I had a bunch of vegetables that had been in the fridge for a few days and I was starting to worry about quality. I needed to use a bunch of vegetables for one dish and veggie stir fry is the answer. Here is the picture of all the veggies going into the skillet. I am in LOVE with mushrooms and they are included in as much as I can squeeze them in a dish. I know some of you out there are a little sensitive to the fungi, so if you don’t like them, no biggie.
I seem to have misplaced my steamer to see if it’s dual voltage (probably got packed up with all the other useless 110V appliances), so I improvised. Which, I will most certainly do again because it saved me some dishes to wash! This method also retains all the nutrients from the veggies. Always try to avoid boiling your vegetables, it leaches precious vitamins and minerals.
The end of the steaming resulted in gorgeous, semi-soft veggies. The broccoli are the limiting factor on my veggies being done, but this took about 10 minutes. I only checked it a few times.
Ahhhh…the finished product. Depending on your tastes and sensitivity to sodium, use low sodium soy sauce for this. We should all watch our sodium intake and evenly distribute it throughout the day. So, if you’re eating out for one meal, don’t make this for dinner. Commercially produced meals have more sodium in them. It’s all about paying attention to our health.
- 3 cups cooked rice
- 2 cups chopped raw broccoli
- 1 cup shredded raw carrots
- ½ cup diced red bell pepper
- 2 cups baby Portobello mushrooms, quartered
- 1 Tablespoon canola oil
- ¼ cup soy sauce
- 1 Tablespoon hoisin sauce
- 1 Tablespoon minced ginger
- 2 teaspoons sesame oil
- 2 teaspoons cornstarch
- pinch crushed red pepper
- cucumbers for garnish (optional)
- Cook rice according to package directions
- Prep all vegetables
- In a large skillet, heat 1 T canola oil over medium heat
- Add veggies and place another skillet on top to steam (another option: use a steamer to steam the veggies first and then place in skillet)
- In a separate bowl, whisk together soy sauce, hoisin sauce, ginger, sesame oil, cornstarch and red pepper
- When veggies are finished steaming (about 10 minutes), add sauce and allow to thicken (about a minute)
- Put ½ cup rice in a bowl, top with vegetable mixture and garnish with cucumber slices