Every evening when Steve and I sit down to dinner we ask each other that question. Tonight his answer was “this stir-fry”. I agreed.
We love stir-fry which is somewhat odd because as I child I hated stir-fry so much that my parents would do the unthinkable and cook me something different when they made that dish for dinner. In the home I grew up in you either ate what was in front of you or you went to bed hungry. I would have chosen hunger over stir-fry any day.
I can’t even remember now why I didn’t like stir-fry but water chestnuts are a likely culprit. Those things still creep me out. The texture and flavor make my skin crawl so I steer very clear of them. Or maybe it had something to do with the soy sauce, which for years and years my dad told me was bug juice and I believed him. I was a gullible child.
I’m not quite sure when the change in my taste buds occurred but I’m glad it did because making stir-fry has become almost as fun as Friday taco nights. We often make this dish when we have a bunch of veggies that need to be eaten. Now that I’m an Engine 2 girl I’ve switched my white rice to brown, eliminated the oil and added more herbs. The finished product is incredibly satisfying and super delicious.
I also like to add a little cucumber salad as a side dish for a light and refreshing pop of flavor. It takes less than 5 minutes to make and really balances out the saltiness of the stir-fry.
You’ll start with the rice. I add fresh garlic and use half veggie stock and half water but any combination will work. I then start the teriyaki sauce – garlic, ginger, mirin, soy sauce and a little water. Simmer until reduced by half and syrupy. Now it’s time for the main dish. Chop up an assortment of veggies, more garlic, more ginger, onion, basil and cilantro. Sauté the onions, garlic and ginger in veggie stock until the onions are soft, browning and most of the liquid is gone. Add a little more stock, a splash of soy sauce and then toss in your veg. In only a few minutes you’ll have perfectly cooked al dente veggies.
Serve with the brown rice and top with green onions, basil, cilantro and a spoonful of the teriyaki sauce.
Savor every bite.
Prep time: 15 minutes Cook time: 20-25 minutes
1 1/2 cup brown rice
3 cups water or veggie stock
1 garlic clove minced – or this super handy garlic
1/2 cup Mirin
1/2 cup Soy Sauce (I like the low sodium San-J brand)
1 clove minced garlic
1 teaspoon minced fresh ginger
1 red bell pepper cut into strips
1 yellow bell pepper cut into strips
1 bunch of broccolini or a small head of broccoli cut into bite size pieces
1 celery stalk cut into chunks
1 carrot cut into large slices
1 head of baby bok choy
1 small white onion or several spring onion bulbs
2 cloves of garlic minced
2 teaspoons ginger mined
1/4 cup of veggie broth (plus a little extra)
- Mix the rice, garlic and broth in a rice cooker or on the stovetop. Cook until all the liquid has been soaked in the rice about 15 – 20 minutes.
- In a small saucepan combine all the ingredients for the teriyaki sauce and simmer until reduced by half and thick and syrupy. Remove from heat.
- In a wok or large pan with sides pour in 1/4 cup of broth and add your garlic, ginger and onions. Let simmer until brown and the broth is almost gone. Add a little more stock if needed and toss in all of your veggies (except the green onions, basil and cilantro). Give them a good mix and cover your pan so the veggies can steam. Steam for 5-10 minutes depending on how “al dente” you want your veg.
- Scoop a large spoonful of rice into a bowl; add a generous helping of veggies, a spoonful of teriyaki sauce and then top with green onions, basil and cilantro.
1 English Cucumber sliced thinly
2 teaspoons rice wine vinegar
Black or Traditional Sesame Seeds
- Mix all the ingredients in a bowl and enjoy!