Wednesday, April 27, 2011

Weeknight Stirfry

Too lazy to cook but you still need to eat? Fear not - This is the easiest stir fry you'll ever make. It came together in under 20 minutes, and there are totally a few shortcuts you can take if you have even less time. There's not much for cleanup, either!

I just used what I had in the house - you could take this any direction you want! Scramble an egg and throw it in (don't crack the raw egg into the dish and cook it in the dish - I've done that before and its not the same), add some sprouts (yum!) or any random veggies or beans that you have on hand.

1 cup brown rice
2 cups water
1/2 block of extra firm tofu
about 1 cup frozen broccoli
about 1/4 cup slivered almonds
several shakes each of soy sauce and rice vinegar

1. Cook the rice. I have a rice cooker that I am obsessed with. I can never get the proportions rice : water to be perfect for brown rice - its always too dry. After the rice was done, it wasn't completely cooked, so I added about 1/2 c more water and cooked again. This time it was perfect.

2. While your rice is cooking, get your tofu. I didn't even drain mine - I just gave it a good squeeze over the kitchen sink. Cut it into cubes and saute for about 10 minutes, until its mostly brown.

From Food pics

3. Grab whatever veggies you're going to use. I basically always have frozen broccoli and/or brussels sprouts on hand for nights like this. I used broccoli this time. To thaw it, I threw it in a saucepan with a little water, covered, and heated it for about 4 minutes, until - and this is a no brainer - the broccoli is thawed. (You can use the same wok or skillet that you cooked your tofu in, just remove the tofu first.)

4. Throw everything together in a wok or skillet, add the sauces, taste for flavor, and you've got yourself a weeknight stir fry!

From Food pics

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