Time to think about dinner and this is my fridge:
Yeah, a trip to ShopRite is certainly in order. But with a napping toddler, it doesn’t look like that’s going to happen before dinner. Looks like it’s time to call on our old friend, Mr. Stir-fry!
There are several staples we like to keep stocked up on at our house. Oatmeal is a must, especially in the winter! Peanut butter (both crunchy and smooth). Pasta and sauce. Potatoes and onions. And of course, brown rice.
Brown rice has saved the day on many occasions and today is no exception. It really doesn’t take much to throw a stir fry together. I often make it to use up those odds and ends veggies that are about to go bad. Usually I use 2-3 vegetables (with onion almost always one of them). Occasionally I’ll pick up a bag of frozen stir fry mix when they’re on sale for those nights where there is just no time!
VEGETABLE STIR-FRY (serves approx. 4)
- Chop vegetables and place in wok with oil. Sauteé on high until they start to sizzle then add some water to create steam. (NOTE: Amount of water depends on the vegetables you use. Mushrooms tend to need less while broccoli often needs a little more.) Cover with lid.
- Continue to stir vegetables every few minutes so they don’t stick or burn. I like to sauteé until they are fairly tender, but still have a little “crunch” to them. Add salt and pepper to season.
- Turn down to medium and add rice to mix. I’ll use about 3-4 c cooked rice (1 c uncooked) with 4 medium broccoli crowns and 1 medium onion. The ratio is up to you!
- Stir in soy sauce as desired. Remove from heat and top with almond slices or slivers.
Quick, easy, and so good even the little ones love it. Just the way dinner should be!