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June 26, 2008

Vegetable Stir Fry

Vegetable Stir Fry

The other day I set out to make stir fry, vegetable/tofu for me and beef for Jamison. Jamison's stir fry turned out great, mine tasted like cardboard! Not to be dissuaded I decided to tweak it and try making it again for lunch since I had some left over rice and let me tell you the second time was a charm! This meal is healthy, hearty and oh so good! It's the perfect combination for a quick, easy meal!

What You'll Need For The Marinade:
1 tablespoon of sesame oil
1/4 cup of soy sauce (Note: Normally I would recommend using low sodium soy sauce, but in a marinade I prefer using regular.)
1/4 cup of rice vinegar
1/2 a block of lite firm tofu, cut into cubes
2-3 scallions, chopped (green and white section)
1 green or red chile pepper, chopped fine
1 tablespoon of fresh ginger, chopped fine
Freshly ground black pepper
1 clove of garlic, chopped fine

Vegetable Stir Fry: Marinating

In a canning jar or glass bowl mix together sesame oil, soy sauce and vinegar until incorporated. Add tofu, scallions, chile pepper, ginger, black pepper and garlic and toss to coat. (Note: If you put it in a canning jar it makes it really easy since you can just shake the jar.) Marinate in the fridge for at least 1 hour stirring or shaking occasionally.

Vegetable Stir Fry: Vegetable Cooking

What You'll Need To Finish The Stir Fry:
Extra virgin olive oil or non-stick spray (Note: I used olive oil spray.)
1 cup of snow peas
4-6 mushrooms, sliced
1 carrot, cut into matchstick pieces
1 cup of edamame
The contents of the marinade (See above)
1 - 2 cups of steamed broccoli
1 cup of cooked brown rice per person

In a large skillet over medium heat sauté snow peas, mushroom and carrot, until mushrooms are tender. Stir in edamame until mixed. Next stir in the contents of your marinade and cook until the liquid is absorbed. Add broccoli and toss to coat. Serve over brown rice.

Makes 2 generous servings.

Vegetable Stir Fry

Note: You could do this with chicken, beef, shrimp, scallops...Well you get the idea! Any vegetables you like work as well.

Posted by Dianne at June 26, 2008 7:59 AM

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Tracked on July 3, 2008 9:09 AM


Oh that looks fantastic! I will have to give this a try! I use Bragg Aminos instead of soy sauce to go gluten free. Do you have a good GF soy sauce?

Posted by: Allie at June 26, 2008 9:14 AM

This looks delicious! I love a good stir fry. It's the perfect healthy meal!

Posted by: Erin at June 26, 2008 12:19 PM

I've been meaning (for years) to get around to trying out some tofu. This sounds easy and if you say you worked out the cardboard flavor, that's good enough for me.

Posted by: mickey at June 27, 2008 11:04 AM

I'm Sophie, Key Ingredient's Chief Blogger. We would like to feature this recipe on our blog. Please email sophiekiblogger@gmail.com if interested. Thanks :)


Posted by: Sophie at June 27, 2008 4:21 PM

Hope you enjoy it! The only ways in which I'm really a tofu fan is in Miso Soup, this stir fry and a tofu chocolate pie, but then again it's chocolate...What's not to like? ;oP

Posted by: Dianne at June 29, 2008 11:05 AM

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