Thursday, October 17, 2013

super easy stir fried vegetables

i know, i know.  too many recipe posts.  but i keep making things and dug out my old olympus that i love taking photos with.  so here we go.

i make it really easy by using a bag of frozen vegetables.  i know, right?  i use this birds eye green been stir fry blend to be ultra lazy - it even has some noodles in it.  you could really use any frozen veggie stir fry blend and some noodles.  if you use pasta or noodles that need to be boiled, i'd cook them to al dente and then mix them in at the end.  check the directions on your chosen noodles - some noodles like rice noodles only need to be steeped in hot water, not boiled.  and i guess you could serve this over rice if you prefer.  remember, i'm not a big measurer, but i try.  it's so important to measure when your'e baking because that's all chemical reactions, but i cook by smell and taste usually.

super easy stir fried vegetables

it tastes pretty damn good, and even better because it's so simple to make.  i assemble all my spices and what not first, and then get to cooking.  i serve the entire bag for awesome husband @_antgas and me.  it's a decent sized, not too heavy dinner. 

  • coconut or olive oil (like a tablespoon)
  • 16oz bag of frozen veggie stir fry blend (or approximately 16oz of your chosen frozen veggies.  think carrots, broccoli, peppers, onions, asparagus, water chestnuts)
  • 3 cloves of garlic, minced
  • 1/4 cup vegetable stock
  • 4 tsp low sodium soy sauce
  • 1 tbsp hoisin sauce
  • 1 tsp rice vinegar
  • 1/4-1/2 tsp dried red pepper flakes
  • grated fresh ginger (like, 1/8tsp?)
  • sesame oil and sesame seeds for finishing
a bunch of the ingredients are really for the sauce.  i use better than bouillon organic veggie base.  i take my pyrex measuring cup and heat up 1/4c water in the microwave, then add 1/3tsp of the veggie base to combine.  then i can use that measuring cup for all the liquid stuff.

  1. put the coconut or olive oil in your pan over medium heat.
  2. add in your veggies - i toss them all in at once.  cook over medium heat for a few minutes, stirring occasionally.  since the veggies are frozen, it should take 5 or 6 minutes.  BUT halfway through this, i add in the garlic.  i don't like to add it at the beginning because i'm afraid it will overcook.
  3. while your veg are cooking, take your 1/4c of broth in a small bowl (or pyrex measuring cup) and add in the soy sauce, hoisin sauce, rice vinegar, and red pepper flakes.  mix that up.
  4. once your vegetables are cooked (i usually want them just not frozen and warm through) add in the liquid.
  5. keep simmering - probably medium/medium-low heat - for a couple of minutes.  the liquid should reduce by about half, maybe a little more depending on your preference.
  6. grate on some fresh ginger.  or add a bit of dried, powdered stuff.
  7. remove from heat and splash about 1/2tsp of sesame oil on top.  mix in and plate.
  8. once your veggies are plated, sprinkle some sesame seeds on top - just a bit.  i use both white and black sesame seeds because i love the look of black sesame seeds.
yum.  just enough heat in the sauce coating the crisp veggies.

yummy and pretty darn easy.  the hardest part for me was getting the damn jar of better than bouillon open.  i have a big jar and it's hard for me to open.  luckily awesome husband @_antgas is stronger than i am.  you can play with the sauce recipe too.  don't like ginger?  don't add it.  like it hotter?  add some sweet chili sauce.  want more protein?  marinate cubes of chicken or firm tofu in a mixture of hoisin sauce and brown sugar.  then dredge in flour and fry.  play with it and make it your own.

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