Like my hash and fried rice recipes, a stir fry is the easy way to make a tasty one-dish meal that lends itself to varying the ingredients and using up any left overs, while being healthy yet hearty. I like using a wok and wok paddle.
Stir Fryis easy to reheat and even freeze and use later. You can easily vary the ingredients depending on what you like, and what you have.
- Fresh cooked rice
- Peanut oil (can also use olive oil) (1/4 cup)
- Salt, pepper
- Soy sauce
- Medium onion, diced.
- Extra firm tofu (optional) Cut into short slices
- 1 cup mushrooms (sliced)
- Bell peppers (color optional), sliced
- Sesame Oil (2 tblsp)
- Sliced carrots
- Bell peppers
In wok, add a bit of the oil. High heat. If cooking tofu, cook the tofu now with some salt and pepper until slightly browned on the outside. Set aside.
Cook veggies. Add in harder (will take longer to cook) veggies at first then add in softer veggies and mushrooms towards the end. Use of carrots, corn, peas are all optional and I hardly ever use those. But to make the dish healthier and/or to use up left overs, toss them in! Add oil during cooking if it starts to look dry. You don’t want to burn any veggies on the hot metal. Use oil and keep stirring.
Add soy sauce, sesame oil. Keep stirring. Add salt and pepper to taste. If you are using tofu, stir it in now. Cook for a few minutes to coat the tofu and blend the flavors.
Add in siracha if you like a spicy taste. Serve over white rice.