I had a week long craving for rice and vegetables so I decided to visit the little market down the street and make it happen. I picked up all of these ingredients (besides the tofu, rice, soy sauce and sesame seed oil) for $8. Like I’ve said before, meals seem a lot easier to make when you have some staple ingredients at home that you can use whenever you want. This may seem difficult if you live in a tiny apartment like me; but knowing you have rice, oils, onions, garlic and some basic spices allows you to get creative in a cheap way. All you have to add are some fresh vegetables, pick your spices and you’re good.
Stir fry is usually cooked at a very high heat where the ingredients are rapidly added and stirred into the dish. It’s fast and easy. And making stir fry at home guarantees a healthier dish than ordering out. And what’s with putting egg in stir fry? I remember always thinking they were unnecessary and kind of gross as a kid- so you wont find any eggs in this recipe.
Things I put in my stir fry:
Mixed vegetable stir fry with brown rice:
- Half package of firm tofu
- Three leaves of kale
- White mushrooms
- 1/3 of a cabbage chopped
- 1/2 of an eggplant chopped
- Red bell pepper
- Grape tomatoes
- 2 cups of brown rice
- 2-3 cloves of garlic
- 1/3-1/2 onion
- Soy Sauce
- Safflower oil for saute
- Sesame seed oil
- Spices: Black pepper, red pepper, ginger powder
Because tofu and eggplant take longer to cook, I sauteed them in one clove of garlic, onions, ginger and safflower oil until they had some texture. I then added the rest of the vegetables (besides the tomatoes), garlic, and spices until they were cooked. When it looked like the vegetables had about 5 minutes left of cooking time, I added a generous amount of low sodium, vegetarian soy sauce. If you add the soy sauce too early, the liquid tends to evaporate and you’re left with a more salty dish than intended.
Cook over medium heat after the soy sauce has been added for a few minutes. Then add about a quarter sized drop of sesame seed oil.
Assuming you’ve been cooking your brown rice along side of your pan of veggie happiness, you’re almost ready to eat! I topped mine with fresh grape tomatoes. You may want to add the brown rice to the vegetables so it can be cooked in the soy sauce and spices.