Stir Fry + Brown Rice

Last night I was going to make brown rice stir fry for dinner,  but my version of a recipe I found on AllRecipes.com  turned into something a little different aka stir fry + brown rice. I took all the yummy veggies I had in the fridge (well I also stopped to get some corn and asparagus from the market since I was craving them), and added a little soy sauce, olive oil and tofu and yum!

Directions with pictures:

Start by chopping up all the ingredients (asparagus, tomatoes, mushrooms, red onion, green onion, zucchini):

Tomatoes! (ripe from the garden, make sure to take the seeds out since they are bitter)

Mushrooms! (Q would be embarrassed that I am using this lame knife instead of a real one...)

Then add the crunchy veggies (asparagus, red onion, green onion, zucchini, mushrooms) into a big wok that is on HIGH with some low sodium soy sauce, olive oil and water (equal parts olive oil and water, double soy sauce).

Crunchy items on the stove

You have to stir the crunchy veggies for 5-6 minutes on SUPER high heat until they turn soft. Then you add in the softies (carrots, tomatoes, cooked corn, tofu):

Soft and crunchy veggies

And cook for another 5 minutes…

I  was going to add the brown rice into the stir fry, but had this idea at the last minute that it would be more delicious to just put the stir fry on top of the rice… sooo

Brown Rice

And veg!

Yum!!!! I took this into the theater to meet Jess and see “Thor” which was amazing BTW!

Ingredients:

1 bunch asparagus

3 small zucchini

1/4 cup red onion

2 green onions (white tips only)

1/2 cup cooked corn (I had cooked,but you could add raw to the crunchy veggies)

2 small tomatoes

1/4 cup shredded carrots

1 cup firm tofu cut into squares

3 cups cooked brown rice

6 tablespoons low sodium soy sauce

3 tablespoons olive oil

3 tablespoons water

Directions:

1. Chop all veggies into equal pieces

2. Heat large wok pan with 3 tbsp soy sauce, 2 tbsp olive oil, 2 tbsp water. Once steaming add asparagus, zucchini, red onion, green onion, mushrooms. Cook for 5-6 minutes until soft.

3. Add soft veggies (carrots, tomatoes, corn) and tofu into mix. Stir with left over soy sauce, olive oil and water for 5 minutes.

4. Place 1/3 brown rice into a bowl and top with veggies. Eat!

YUM I promise and you can make with whatever veggies you have in the fridge, that’s the best part.

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