Stir Fry Vegetables

Ingredients:

• Vegetables: bak choy, onion, green peppers, carrots, mushrooms, zucchini and broccoli.
• Oil
• Soy sauce
• Sriracha sause (found in Asian stores)
• Vegetarian stir fry sauce (found in the "Asian/Ethnic" aisle at any major grocery store)

Preparation:

Cut vegetables in one inch size. 

Heat a wok (HOT).

Add olive oil and flash fry onions.

Until they are brown.

If you are adding green peppers, brown them together with onions.

Then add the vegetables in order: those that take longer to cook (i.e. carrot)first, to those that take less time to cook (i.e. bak choy) last, etc ...

Add stir fry, soy, and sriracha sauces to taste. 

Stir fry until veggies are somewhat brown, but not over cooked.

Remove them from wok immediately to avoid over cooking.

Enjoy with steamed or fried rice (see recipes).

Fried Rice

For our pan-asian fusion style rice start with some parboiled rice (non-sticky) and cook in the rice cooker.

While its cooking prepare the rest of the stir fry. Scramble a couple eggs.

Chop the veggies.

 

Fry the onion in olive oil and when slightly brown add in the rest of the veggies - corn, peas, broccoli.

Throw in the cooked rice from your rice cooker and add soy sauce and sriracha hot sauce. Add fried tofu (see previous post)

Add in the scramble egg you prepared. Serve with sliced cucumber, tomatoes and cilantro! Add a kick with some grounded chili garlic sauce.

Stir Fry Tofu

Chop the veggies - carrots, peppers, onions, peas, corn, tomatoes and broccoli (some frozen!).

In the wok (trust us, tastes better in wok!) add some olive oil and first stir fry onions and peppers.

Then add all the other veggies one at a time (don't overcook), add fried tofu (see our previous post), stir fry sauce (Kikkoman), soy sauce, and Sriracha hot sauce.

Ready to serve with some jasmine rice!