Tag Archives: stir fry

beautiful stir fry

15 Nov

IMG_1753Love stir fry, but are a getting a little tired of using brown rice as your base?

Switch it up, and swap in some black rice instead.

Not only will it add extra dimension and excitement to your otherwise common stir fry, it will also add in other nutrients like the antioxidant anthocyanin (which can also be found in blueberries, acai berries, blackberries, red cabbage etc…), along with packing in added protein and fiber, in comparison to brown rice.

So why not give it a go? Here’s how (use up those lonely veggies in your fridge):

Prep Time: 5 minutes Total time: 45 minutes Serves: 4-6

Ingredients: 

  • Black rice, 1 cup
  • Water, 2 cups
  • Sesame oil, 2-3 tbsp
  • Tamari, 3-4 tbsp
  • Ginger, 1 inch piece, peeled
  • Garlic, 3 cloves, pressed
  • Tofu, 1 package, drained, and marinated for at least 30 minutes
  • Yellow onion, 1, chopped
  • Carrots, 2 medium, chopped
  • Broccoli, 4 florets, chopped
  • Cauliflower, 4 florets, chopped
  • Celery, 2 stems, chopped
  • Sesame seeds, garnish

Directions: 

1. Marinate tofu: Drain water out of package. Place tofu on a plate, then cover with another plate. Place a heavy book or pan on top, let sit for 5 minute intervals, draining the water each time. Once most of the water is drained, drizzle tofu with tamari, cover and let it marinate for at least 30 minutes.

2. Cook rice: While your tofu is marinating, make your rice! Add black rice and water to a pot, bring to a boil, then to a simmer. Let cook for ~30 minutes, or until water has dissolved.

2. Prep: While the rice is cooking, prep your veggies, and take out a pan and a wooden spoon.

3. Cook: Over medium heat, add sesame oil to your pan. Then add in your onion and let cook until translucent. Add your veggies, then drizzle 1/2 of your tamari into the pan. Cover, cook for 10-12 minutes, mixing periodically, until all veggies become tender. Add in tofu, and mix in. Add in black rice, and mix in. Drizzle remaining tamari, mix again.

4. Serve: Plate the stir fry, and garnish with sesame seeds for a beautiful juxtaposition of colors. Enjoy!

bright chicken salad

12 Mar

photo-14Have some chicken in your fridge waiting to get cooked up, but not in the mood to roast, stir-fry, grill or stuff?

Why not simply sauté your chicken in a pan and create a colorful, flavorful and fun chicken salad!

Having this chicken salad on hand for dinner with a beautiful green salad, on fresh bread as a sandwich, or on it’s own is a delicious way to oppose the status quo.

Plus, leftovers make for a phenomenal lunch, and turmeric is said to be a great anti-inflammatory!

Here’s how:

Serves 2

Ingredients:

  • 1 medium sized piece, chicken breast, diced
  • 1 tbsp, olive oil
  • Pinch of sea salt
  • Grind black pepper
  • 1 tbsp, vegenaise
  • 1 tsp, paprika
  • 1 tsp, turmeric
  • 1 small apple, diced
  • 1 celery stick, diced
  • 6-7 walnuts, smashed
  • 2 wedges of lemon

Directions: 

1. Prep the chicken: Dice chicken breast into cubes. Add olive oil to a medium pan. Once olive oil heats up, add chicken breast and cook, mixing from time to time. Add salt and pepper and cook until center is no longer pink, 10-12 minutes.

2. Prep raw ingredients: Rinse and dice your apple, celery and cut two wedges from your lemon. Smash walnuts.

3. Marry the two: Once chicken is fully cooked, place into a mixing bowl. Add in the vegenaise, paprika, turmeric and mix thoroughly. Sprinkle in your apple, celery and walnuts, mix thoroughly. Finish with a bright splash of lemon, season to taste with additional spices, or sea salt + pepper.

Tastes great right away, but even better the next day!

simple stir fry

28 Nov

6720825115_dc0c063fedHere is a quick and easy dinner, if you are craving chinese food, and also a great way to use up veggies that are sitting in your fridge. Get creative, and use what you have to make your stir fry colorful and beautiful!

If you have leftovers, you can always pack it up to take for lunch the next day, or pack it in your child’s lunchbox.

Ingredients:

Brown rice:

  • 1 cup brown rice
  • 2 cups water

Stir fry:

  • 1/2 small cabbage, thinly sliced
  • 1/2 cup broccoli, florets + stems
  • 2 medium/small carrots, cut into matchsticks
  • 1/2 block of firm tofu, cut into cubes
  • 1 egg, whisked (optional)
  • 3 garlic cloves, diced
  • 1 inch of ginger root
  • 2 tablespoons sesame oil
  • 2 tablespoons tamari
  • Sprinkles of sesame seeds

Directions:

Cook your rice first. Add water to a pot, bring to a boil then add your rice, and let it cook until all of the water is absorbed, about 45 minutes.

While the rice is cooking, prep your ingredients. Slice your cabbage, break apart broccoli florets and cut up stems, dice garlic and ginger. Cut your carrots up into matchsticks (Here is a great step by step instruction on how to do so). Drain water from your tofu block, then cut the tofu into thin cubes. Crack your egg and scramble it in a bowl. Heat up a large pan to medium heat, add sesame oil and let the oil get hot. Add garlic and ginger, stir and let brown lightly. Add your veggies, tofu, tamari and stir. Lower heat to medium/low and cover for 5-7 minutes. Move your veggies to the side, and add in your egg. Fold the egg into the veggies, then add your rice and mix it all up! Serve in bowls with chopsticks and top with sesame seeds (and if you have scallions, chop those up for a pretty garnish).

Photo courtesy of f_shields