One of my goals during this term is to do more cooking. Another was to incorporate more vegetables into my diet. Eating out is great, and usually ends up being cheaper than cooking at home, but it gets old on the taste buds, and the food tends to be cooked in lots of oil and served alongside mounds of rice.
While stir-fry isn't really going out on a limb and making us feel like we're in America, this still mixed things up a little from what we usually find in the restaurants here, and-- very importantly-- contained no oil. I served this alongside a giant mound of... NOT rice.
While stir-fry isn't really going out on a limb and making us feel like we're in America, this still mixed things up a little from what we usually find in the restaurants here, and-- very importantly-- contained no oil. I served this alongside a giant mound of... NOT rice.
Here's what I used:
-a bunch of green pea pods
-a bunch of mushrooms (these ended up being great and I should have used more)
-some cauliflower
-several stalks of celery, thinly sliced
-3 Tablespoons light soy sauce
-1/4 cup water
-1 Tablespoon oyster sauce (whatever that actually is... there was a bottle in the fridge and I decided to go for it)
-1 Tablespoon vinegar
-salt to taste
I poured the soy sauce and water into a heating wok and added the cauliflower to give it a head start. After about 3 minutes, covered, I uncovered it and added the remainder of the ingredients (veggies and liquids). I re-covered the wok and allowed it to steam for several more minutes, stirring occasionally until the veggies were cooked but still a little crunchy. I turned off the heat, sprinkled on just a little salt, and served it. This made about 3 or 4 servings, depending on how big your "bunch" of this and "bunch" of that are.
-a bunch of green pea pods
-a bunch of mushrooms (these ended up being great and I should have used more)
-some cauliflower
-several stalks of celery, thinly sliced
-3 Tablespoons light soy sauce
-1/4 cup water
-1 Tablespoon oyster sauce (whatever that actually is... there was a bottle in the fridge and I decided to go for it)
-1 Tablespoon vinegar
-salt to taste
I poured the soy sauce and water into a heating wok and added the cauliflower to give it a head start. After about 3 minutes, covered, I uncovered it and added the remainder of the ingredients (veggies and liquids). I re-covered the wok and allowed it to steam for several more minutes, stirring occasionally until the veggies were cooked but still a little crunchy. I turned off the heat, sprinkled on just a little salt, and served it. This made about 3 or 4 servings, depending on how big your "bunch" of this and "bunch" of that are.
