Easy Stir Fry
I have to address the fact that I haven't posted in over a week: my husband and I got a new puppy, and we have been SO busy. I usually write my posts in the evening and schedule them to post during a high-traffic time of day. I haven't had a spare moment lately to do that.
That being said, my meal prep has also taken to the whatever is fast and easy so I can get it done side. One of my favorite simple, quick and nutritious meals is stir fry. You can include any vegetables and seasonings that you like and really customize it to your tastes.
Stir fry is dead simple, and I don't think it really needs a recipe, but I wanted to share with you what we like and the method I use to make sure that the veggies are cooked evenly. I also like to make my sauce from scratch to ensure the taste is catered to me and avoid extra thickeners etc.
- 6 heads of baby bok choy, halved
- 2 large carrots, sliced thin
- 2 white onions, sliced
- 2 cups quartered button mushrooms
- 2 eggs
- 1 pkg firm tofu
- 1 tbs vegetable oil
- 1/2 cup chopped green onions, for garnish
- 4 tbs fermented soy sauce (Kikkomon Brand is my favourite)
- 3 cloves garlic, chopped
- 3 tsp Sriracha
- 2 tsp Honey
- 1/2 tsp ginger
- 1/2 tsp corn starch
- Heat oil in large skillet or wok on medium-high.
- Add onions, saute for 2 mins.
- Add carrots, saute for 2 mins
- Turn heat up to high, add mushrooms saute for 2 mins
- Add tofu and bok choy, saute for 1 min
- Crack eggs in, and stir to scramble and toss veggies in
- Quickly add sauce once eggs start to set, and toss to combine. Stir vigorously for approximately 2 mins until bok choy starts to wilt and sauce thickens slightly.
- Serve over steamed rice, noodles...or just in a big bowl with a large sprinkle of green onions
- Change up your sauce to whatever you like. Some other mixes could be: honey, soy and sesame oil, maybe curry powder with a bit of fish sauce and chilies. Use whatever flavors you enjoy!
- If you are using a wok, it's important to keep the veggies moving to prevent burning