I was bored tonight and decided to make up a stir-fry recipe. Yay! It is really what I had in my kitchen to work with but it tasted soo good. I was excited by the different colours, and today’s stir-fry was about 80% vegetables. There’s my very healthy food for the day!
So I purchased my vegetables from the Dollar store, which is nice and cheap and incredibly convenient for me. That is why it is mostly veggies, I think. I just decided to use the whole bag of broccoli/cauliflower and the last half of the peas/carrot mix.
The only thing you may not be able to find (unless you know a good Asian-import store) is the furikake. Furikake is a mix of sesame seeds, nori (toasted seaweed) and bonito flakes. It is a condiment from Japan used much like salt and pepper, or crushed pepper flakes (also loved in Japan). I have asked a few of my Japanese-exchange friends and I guess this stuff goes on almost anything with rice, chicken, eggs, fried foods… the list went on so I will just assume it is extensively used.
Now, this version is rather “bland” and not covered in a heavy sauce as many stir-frys are. My husband only needed a little soy sauce for his, and he is a sauce lover. I mean, he puts sauce on everything if he could. And cheese, but cheese generally doesn’t go with Asian cuisine.
Hubby and I worked together to make this (we generally cook together) and it took us about 45 minutes from prep to eating. This will take longer if you use fresh, uncut vegetables. I had none on hand thus used frozen. Remember, feel free to use veggies du jour, just leave a little extra time for preparation and cooking.
This recipe is just the version I cooked tonight.
Thursday-Night Stir Fry
Serves 4-8 depending on serving size
Cook time: 45 minutes
- Rice, enough for a little under the stir-fry
- 1lb bag of frozen broccoli+Cauliflower “California Mix”
- 7oz frozen peas and carrots.
- 2 boneless skinless chicken breasts
- 4 eggs
- 6-8T sesame oil (some for frying and some to taste)
- 2T Soy Sauce (Only a little, don’t wanna lose the colors)
- 2 large cloves garlic
- Wash and start the rice cooking. (Watch it!)
- Mince the garlic into small pieces
- Put a pan on the stove on low to medium-low heat and put 2T sesame oil in it
- Put the broccoli and cauliflower mix in a strainer and run under warm water to partially thaw.
- Cut Broccoli and Cauliflower into small pieces (to desired size)
- Put the minced garlic in the oil and stir.
- Repeat step 4, but with the peas and carrots.
- Cut the chicken in 1/4″ pieces
- Change the heat under the wok from low/med-low to medium heat and add the chicken. Cook until mostly done.
- Move the chicken to the corners of the wok and crack the eggs into the bottom of the wok. Fry eggs until mostly cooked.
- Add the veggies and cook till they are hot.
- Add the rest of the sesame oil and add the soy sauce. Stir.
- Sprinkle with desired amount of furikake (I used about 1T-1.5T). Stir.
- Serve over the rice.
I use a rice cooker, so I put it in and ignore. You may need to pay more attention. Don’t burn your rice! It will taste bad.So there you have it! It was really yummy and I am hoping pretty low in fat. So many veggies!! And so tasty!
And for the skeptics. No, it does not taste like health. It tastes like veggies with a little chicken, egg, and seasoning. And I really didn’t want to hide the veggies in this dish, I wanted them to shine through in all their tasty glory.
Hope it goes as well for you as me!