Day 5- Stir Fry and Marble Brownies

It's funny I used to HATE stir fry as a kid. I would pick through my mom's wok at the vegetables I deemed were safe to eat. Now as an adult , the old saying of your taste buds mature has never rung more true. This dish is versatile, it can be carnivorous or vegetableish. I usually just dump in whatever veggies I have leftover from the previous nights of cooking or things in the crisper that are on the verge of not being so crispy.  Also, as my papa bear pointed out the secret is dicing the vegetables bite sized. It gives every bite a nice balance and you're not stuck with a huge bite of broccoli. 

For this stir fry:

1.) In a rice cooker or sauce pan prepare your favorite rice. I always use a sticky Japanese sushi grade rice. 

2.)  Finely dice: red cabbage, red onion, mushrooms, celery, carrots, broccoli and beans sprouts, mixed peppers.  The amount will depend on the how much you have left or buy and how many people are eating.  I always make enough to have leftovers for lunch. 

3.) Heat just a smidge of oil in a wok or large skillet. Test the heat by throwing a few beads of water on the oil. When they begin to "dance" the oil is hot enough.

4.) Add the veggies to the pan. Give a few stirs and place the lid on to to let them crisp.

5.) Meanwhile dice your protein-since this is a veggie blog I used tofu but you can use chicken, fish or steak. Toss the tofu in soy sauce , breadcrumbs and a dash of sesame oil.

6.) Quickly pan fry the tofu before adding it to the veggies.

7.) I can judge the veggies being done by the color of the broccoli. When it is a bright green and they are crisp is usually when the stir fry is done.

8.) Toss with the sauce (see recipe below) and stir for about a minute.

9.) Serve over a bowl of warm rice.

Mom's Stir Fry Sauce:

Combine :

2  TBS of water

2 TBS of lemon juice

2 TBS of soy sauce

Grated ginger (amount based on taste preference-I like a lot and therefore use a lot)

2 cloves of mince garlic

2 stalks of green onions diced

For dessert I have a fabulous cook book that uses no refined sugar or fat and made Marble brownies. I'll post the recipe tomorrow. In the mean time enjoy the scrumptious picture!