Tonight, I was hunting around the fridge, looking for inspiration for dinner. I found an excessive amount of vegetables just hanging out. Not being eaten. What a great problem! I immediately decided that stirfry was on the menu for tonight. So good!
First, get your rice a’cookin (assuming you’re doing rice on the stove. If you have a snazzy rice cooker, you won’t have to start it this early). I used brown rice, and followed the directions on the bag to cook 1 cup of rice. It takes 45-50 minutes. Let it cook for about 30 of those minutes before you start the veggies, or you’ll have under-cooked rice and over-cooked vegetables.
Here are the ingredients (most of the amounts are approximated, feel free to wing it!) for the veggie concoction:
- 2 Tbs EVOO
- 1 Tbs soy sauce
- 1 green pepper
- 1/2 red pepper
- 1/2 cup broccoli, chopped
- 1 ear of sweet corn, de-cobbed
- 1/2 cup zucchini, chopped
- 1 tomato
- 1 tsp basil
- 2 tsp adobo
- 1 tsp curry
- 1 tsp cumin
- 1 tsp oregano
Get out your wok (or a big frying pan, like I do, because I’m not sophisticated enough for a wok, yet). Put 2 Tbs EVOO in it and allow it to heat up. Add all of your veggies but the tomato. Top with soy sauce and mix it all up. Add your spices! The best part 🙂 Keep mixing it all up so everything gets all over everything and cooked and yummy
After everything looks almost all cooked, add your tomato. Keep stirring… You add the tomato last because it doesn’t take long to cook. Basically, it’s just there to heat up.
Once your rice is done cooking, add it to the same pan as all your veggies and mix everything up. Let it all simmer together for another 3 or 4 minutes so that the rice can soak up the veggie flavors and spices.
Then BAM! You’re done.
It’s almost the weekend! Who’s up to what?