Veggie Stir Fry
So, I'm starting to catalogue my cooking attempts, and I'd say tonight was a success! I made a yummy veggie stir fry:
I started off with this recipe as my baseline: http://allrecipes.com/Recipe/Broccoli-and-Rice-Stir-Fry/Detail.aspx
I used fresh broccoli, snap peas, white bean sprouts, carrots, almonds, green onions, and sliced almonds. I cooked them in sesame oil instead of vegetable oil for more of an "Asian" flavor. I added a generous amount of garlic salt to the jasmine rice as it was cooking in the water--it cooked for around 10 minutes, not 20. I ended up defrosting some frozen cauliflower I had and adding it to the vegetables for more volume. I started off cooking the broccoli, cauliflower, and carrots first and then later added the more delicate vegetables. I was feeling a little lazy, so I decided to skip the scrambled eggs. While the veggies were cooking, I added garlic salt, pepper, 1/2 tsp ginger, and I cut off a slice of lemon and squeezed the juice around the pan. The rice was very sticky, so I just put the vegetable stir fry on top of the rice instead of mixing it together The whole thing took about 20 minutes to cook. I added a scant amount of soy sauce once it was on my plate.
So good, and so healthy! The almonds were a good touch. I feel accomplished. :) I will definately make this again, but perhaps with some mushrooms and baby corn in addition to the rest. Adding tofu would be yummy, too, but I'm not exactly sure how to cook that, yet. I want to be a good cook some day, so I just have to keep messing around with recipes until that happens.
I started off with this recipe as my baseline: http://allrecipes.com/Recipe/Broccoli-and-Rice-Stir-Fry/Detail.aspx
I used fresh broccoli, snap peas, white bean sprouts, carrots, almonds, green onions, and sliced almonds. I cooked them in sesame oil instead of vegetable oil for more of an "Asian" flavor. I added a generous amount of garlic salt to the jasmine rice as it was cooking in the water--it cooked for around 10 minutes, not 20. I ended up defrosting some frozen cauliflower I had and adding it to the vegetables for more volume. I started off cooking the broccoli, cauliflower, and carrots first and then later added the more delicate vegetables. I was feeling a little lazy, so I decided to skip the scrambled eggs. While the veggies were cooking, I added garlic salt, pepper, 1/2 tsp ginger, and I cut off a slice of lemon and squeezed the juice around the pan. The rice was very sticky, so I just put the vegetable stir fry on top of the rice instead of mixing it together The whole thing took about 20 minutes to cook. I added a scant amount of soy sauce once it was on my plate.
So good, and so healthy! The almonds were a good touch. I feel accomplished. :) I will definately make this again, but perhaps with some mushrooms and baby corn in addition to the rest. Adding tofu would be yummy, too, but I'm not exactly sure how to cook that, yet. I want to be a good cook some day, so I just have to keep messing around with recipes until that happens.