stir fry bowl

i was never a big fan of asian food until i started making it for myself. all too often stir fries contain giant chunks of broccoli or onion that you can barely fit in your mouth. i like small chunks of veggies, not only do they cook way faster, its also easier to make every bite the highly sought after “perfect bite” that contains a little of everything.

take this recipe as a guideline for an asian bowl full of veggies and tofu. you can make it with rice like i did here, use udon noodles, or rice noodles, only use broccoli, add a ton of zucchini.. you get the idea.

stir fry bowl
serves 2

1/2 red bell pepper, sliced
1/2 head broccoli, chopped
1/2 white or yellow onion, julienned
1 carrot, shredded
1/2 green onion, chopped (optional)
1/2 package tofu, cubed
teriyaki sauce (coconut curry sauce, peanut sauce, or just plain soy sauce work too)

first, get the veggies and tofu cut up. i find it easiest to assemble them on a plate like so.

next, get your base of rice or noodles going. cooking rice requires no attention. if using noodles, they can sit in the collander done until you’re almost done cooking, just remember to coat them in sesame oil so they don’t stick together.

for tofu
cook the tofu in a little bit of oil until it is golden brown, stirring frequently. add just enough sauce to coat the pieces and cook until it starts to caramelize. (coconut curry sauce will just thicken.) put this on low on the back burner.

for veggies
heat up a wok or large skillet with a few tablespoons canola oil. cook bell pepper and onion for about 4 minutes before throwing in the broccoli and cooking together for another 4 minutes. while the broccoli is cooking throw a couple tablespoons of water in and toss the veggies. do this two or three times as the steam generated helps cook the broccoli quicker. next, add the shredded carrots and cook for 2 more minutes.
finally, add just enough sauce for the veggies to have a good coating and cook  another 2 minutes. (if using noodles, add them at this time so they can reheat.)

garnish with green onion, toasted sesame seeds, and serve with sesame oil.


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