Archive for Vegetarian

Vegetable Stir Fried Rice

This is a fabulous meal to throw together in one of those nights where time is short and everyone is starving! I make a huge batch of rice at the beginning of the week and use it for soups, salads, black beans and rice in my kid’s lunch boxes, and the for the one of our favorite quickies: vegetable fried rice. Use whatever veggies you have in your frig ~ just modify the cooking time depending upon their size and texture.

 

 

 

 

 

 

 

 

 

 

Serves 4

¼ cup canola oil

2 garlic cloves, thinly sliced

2 teaspoons finely grated fresh ginger

1 cup finely diced peeled carrots (2 to3)

1 cup thinly sliced sugar snap peas (3-4 ounces)

6 to 7 scallions, trimmed, white and green parts thinly sliced

5 cups cold cooked rice

3 large eggs, lightly beaten

1 cup frozen peas

3 tablespoons soy sauce

Salt and freshly ground pepper

 

In a large skillet, heat the oil over medium high heat until shimmering. Add the garlic and ginger and sauté for 1 minute. Add the carrots, sugar snap peas, scallions and rice and sauté for 2 to 3 minutes, until the rice is hot.

 

Add the eggs and peas and cook, stirring continuously, just until the eggs are set. Add the soy sauce and season to taste with salt and pepper. Serve hot.

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Asian Vegetable Stir-fry

Serves 4 to 6

2 tablespoons sesame oil or olive oil
2 carrots, peeled and cut into matchsticks
1 small red bell pepper – cored, seeded and cut into matchsticks
1 garlic clove, thinly sliced
2 cups of broccoli florets
1 cup of snow peas, trimmed
½ cup chicken stock or water
½ cup sliced white mushrooms
2 tablespoons soy sauce, or to taste
1 teaspoon sesame seeds – optional
Salt and freshly ground pepper

In a large sauté pan heat the oil over medium high heat until just simmering. Reduce the heat to medium and add the carrots, bell pepper and garlic, and sauté for 2-3 minutes.

Add the broccoli and snow peas and sauté for 1 minute longer, or until the snow peas start to soften. Add the stock and the mushrooms, bring to a simmer, and cook for 5 to 6 minutes , or until the broccoli softens.

Add the soy sauce and sesame seeds, if using. Season to taste with salt and pepper and additional soy sauce if necessary.

Serve hot over whole grain rice.

Add sautéed chicken for additional protein.

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Vegetable Fried Rice

Serves 4

¼ cup canola oil
2 garlic cloves, thinly sliced
2 teaspoons finely grated fresh ginger
1 cup finely diced peeled carrots (2 to3)
1 cup thinly sliced sugar snap peas (3-4 ounces)
6 to 7 scallions, trimmed, white and green parts thinly sliced
5 cups cold cooked rice
3 large eggs, lightly beaten
1 cup frozen peas
3 tablespoons soy sauce
Salt and freshly ground pepper

In a large skillet, heat the oil over medium high heat until shimmering. Add the garlic and ginger and sauté for 1 minute. Add the carrots, sugar snap peas, scallions and rice and sauté for 2 to 3 minutes, until the rice is hot.

Add the eggs and peas and cook, stirring continuously, just until the eggs are set. Add the soy sauce and season to taste with salt and pepper. Serve hot.

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