Wednesday, February 22, 2012

How To Make Stir Fry

Prep Time: 20 minutes
Cook Time: 30 minutes for Rice
                      5-9 minutes for Stir Fried Veggies

Total Time: 30 minutes
Feeds 4 people

Main Ingredients:
-          1 cup of Brown Rice
-          ½ small head of Cabbage (chopped)
-          4 or 5 Mushrooms (sliced)
-          1 Bell Pepper (any color, sliced)
-          1 cup of Sugar Snap Peas
-          3 or 4 leaves of Kale (ribs removed and chopped)
-          1 cup Green Onion (diced)
-          1 Tbsp. Garlic (minced)
-          2-3 Tbsp. Peanut Oil
 (Peanut oil can handle high heat and has the best taste for Asian cooking)

Note: You can use any Veggie you want and even add water chestnuts or roasted cashews


-          Salt
-          Pepper
-          Oregano
-          Marjoram
-          Squeeze of Lime

Finishing Sauce Ingredients:

-          ¼ cup of Vegetable Broth
-          1 Tbsp. Soy Sauce
-          1 Tbsp. Corn Startch
-          1 Tbsp. Sugar

Cooking Instruction:

-          Rice in saucepan and add water (Follow package instructions for cooking rice)
-          While Rice is cooking, chop, slice, dice, and mince all Veggies
-          Prepare finishing sauce and set aside
-          In a Wok or skillet with large surface area pour 1 Tbsp. Oil and heat on high
-          Add Garlic and Green Onions, cook through
-          Then add 1 or 2 Tbsp. more Oil
-          Add the rest of Veggies, cook for 5 minutes or longer according to tenderness desired
-          Put Rice and Veggies on plate, top with Finishing Sauce, add more Soy Sauce to taste


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