Hello All,
For those of you who have trouble finding a quick meal that is warm and nutritious, look no farther. I have found the perfect dish. The veggie stir-fry has quickly become a weekly dinner for me.
Common vegetables I use are red and yellow bell peppers, mushrooms, onions, peas, broccoli, water chestnuts, carrots, sugar snap peas, and ginger root. I found this convenient frozen package of ginger root. It cubes crushed ginger into a package that allows you to readily pop it out of the package into a pan. Ginger root is known to boost metabolism. If you are short on time or do not have the energy to cut all of those vegetables, grocery stores sell frozen stir-fry blends that work just as well. Then I will cook white or brown rice in a rice cooker, add a few spices and sriracha. For a protein boost, I will add a falafel veggie burger, black bean veggie burger, tofu, or a runny egg. Rice takes about 20 minutes to cook with a rice cooker. If you haven't bought one yet I highly suggest it. Rice cookers are an essential in my kitchen.
The recipe below is my make-shift recipe fit for two-three people.
Ingredients:
1 cup rice
2 cups water
2 Tablespoons olive oil
1/2 cup Julienne red and yellow bell peppers
1/2 cup Sliced mushrooms (or 3-4 mushrooms)
1/4 cup Chopped onions
1/4 cup peas
1/2 cup Trimmed broccoli
1/4 cup Sliced water chestnuts
1/4 cup Sliced carrots
1/2 cup cubed eggplant (or 1/2 small eggplant)
1/2 clove garlic minced
1/4 cup peanut sauce (slightly spicy)
2 eggs
Using a rice cooker, place one cup rice and two cups water in the cooker and turn on. About 20 minutes later the light will turn off to signify the rice is done.
Begin preparing and cutting all the vegetables and measuring your ingredients so that they are ready to go. Once you begin stir-frying, it goes very quickly.
Heat oil in a large skillet. On medium-high heat, add onions and peppers while stirring frequently. Stir for 2 minutes. Add remaining ingredients except the peas. Stir frequently for 3-4 minutes. Add peas, continue stirring for another minute. Remove cooked vegetables into a side dish. To save a clean dish, I will begin to cook the eggs using the same stir fry pan. Cook the eggs for about a minute on either side.
Serve the rice in a bowl, add the vegetables, salt and pepper to taste, and top with a runny egg.
Enjoy!
Marina
For those of you who have trouble finding a quick meal that is warm and nutritious, look no farther. I have found the perfect dish. The veggie stir-fry has quickly become a weekly dinner for me.
Common vegetables I use are red and yellow bell peppers, mushrooms, onions, peas, broccoli, water chestnuts, carrots, sugar snap peas, and ginger root. I found this convenient frozen package of ginger root. It cubes crushed ginger into a package that allows you to readily pop it out of the package into a pan. Ginger root is known to boost metabolism. If you are short on time or do not have the energy to cut all of those vegetables, grocery stores sell frozen stir-fry blends that work just as well. Then I will cook white or brown rice in a rice cooker, add a few spices and sriracha. For a protein boost, I will add a falafel veggie burger, black bean veggie burger, tofu, or a runny egg. Rice takes about 20 minutes to cook with a rice cooker. If you haven't bought one yet I highly suggest it. Rice cookers are an essential in my kitchen.
The recipe below is my make-shift recipe fit for two-three people.
Ingredients:
1 cup rice
2 cups water
2 Tablespoons olive oil
1/2 cup Julienne red and yellow bell peppers
1/2 cup Sliced mushrooms (or 3-4 mushrooms)
1/4 cup Chopped onions
1/4 cup peas
1/2 cup Trimmed broccoli
1/4 cup Sliced water chestnuts
1/4 cup Sliced carrots
1/2 cup cubed eggplant (or 1/2 small eggplant)
1/2 clove garlic minced
1/4 cup peanut sauce (slightly spicy)
2 eggs
Using a rice cooker, place one cup rice and two cups water in the cooker and turn on. About 20 minutes later the light will turn off to signify the rice is done.
Begin preparing and cutting all the vegetables and measuring your ingredients so that they are ready to go. Once you begin stir-frying, it goes very quickly.
Heat oil in a large skillet. On medium-high heat, add onions and peppers while stirring frequently. Stir for 2 minutes. Add remaining ingredients except the peas. Stir frequently for 3-4 minutes. Add peas, continue stirring for another minute. Remove cooked vegetables into a side dish. To save a clean dish, I will begin to cook the eggs using the same stir fry pan. Cook the eggs for about a minute on either side.
Serve the rice in a bowl, add the vegetables, salt and pepper to taste, and top with a runny egg.
Enjoy!
Marina