Formula for Our Favorite Stir-Fry
>> Monday, June 14, 2010
We have several go-to recipes in our cooking arsenal, and stir-fry is one of them. I'd say we probably make it about once a week or once every couple of weeks, so we've gotten pretty good at it. We never really make the same recipe twice, because it depends a lot on what veggies we add and the liquid we use to cook it... here's how we did it tonight!
Ingredients (definitely feel free to mix it up!):
Zucchini
Yellow Squash
Red Pepper
Green Pepper
Bok Choy
Green Garlic
Chives (from our garden!)
Cooking oil
Ken's Lite Asian-Sesame Dressing
Pineapple juice
Sriracha (Thai hot sauce)
Low-sodium soy sauce
White Rice
1. Cook rice according to package directions. (We normally use brown rice because I don't particularly love white rice, but we're moving this week and our pantry is more limited than usual. If using brown rice, be prepared for a longer cooking time!)
2. Drain tofu and slice into 6 even-sized slices. Press tofu between 2 baking sheets lined with paper towels. Use a heavy object to apply pressure (there will be a fair amount of liquid displaced from the tofu). We used a watermelon!
3. Cut each tofu slice into approximately 15 cubes, for a total of 90. Heat oil on HIGH and cook tofu, stirring occasionally until golden brown. Add whatever seasoning you'd like while tofu is cooking. We used soy sauce, but you could just use salt and pepper.
4. Chop vegetables and set aside (Dan tends to cut our stir-fry veggies into the shapes you find them in restaurants, but you can really do it however you like).
5. Once tofu is browned, remove from pan and set aside. Add more oil to the pan and cook vegetables (start with veggies that take longer, such as carrots or peppers and then move on to those that are softer/have shorter cooking times).
6. While the veggies are cooking, add flavoring liquids to taste - we usually use a combination of soy sauce, Asian-Sesame dressing, Sriracha (Thai hot sauce), and pineapple juice. Again, this really depends on your personal preference. If you choose to use Sriracha, be aware that a very small amount goes a long way - it's quite spicy!
5. Combine the veggies with the rice and serve!
My rating: 8.5/10
Dan's rating: 8/10
Red Pepper
Green Pepper
Bok Choy
Green Garlic
Chives (from our garden!)
Cooking oil
Ken's Lite Asian-Sesame Dressing
Pineapple juice
Sriracha (Thai hot sauce)
Low-sodium soy sauce
White Rice
1. Cook rice according to package directions. (We normally use brown rice because I don't particularly love white rice, but we're moving this week and our pantry is more limited than usual. If using brown rice, be prepared for a longer cooking time!)
2. Drain tofu and slice into 6 even-sized slices. Press tofu between 2 baking sheets lined with paper towels. Use a heavy object to apply pressure (there will be a fair amount of liquid displaced from the tofu). We used a watermelon!
3. Cut each tofu slice into approximately 15 cubes, for a total of 90. Heat oil on HIGH and cook tofu, stirring occasionally until golden brown. Add whatever seasoning you'd like while tofu is cooking. We used soy sauce, but you could just use salt and pepper.
4. Chop vegetables and set aside (Dan tends to cut our stir-fry veggies into the shapes you find them in restaurants, but you can really do it however you like).
5. Once tofu is browned, remove from pan and set aside. Add more oil to the pan and cook vegetables (start with veggies that take longer, such as carrots or peppers and then move on to those that are softer/have shorter cooking times).
6. While the veggies are cooking, add flavoring liquids to taste - we usually use a combination of soy sauce, Asian-Sesame dressing, Sriracha (Thai hot sauce), and pineapple juice. Again, this really depends on your personal preference. If you choose to use Sriracha, be aware that a very small amount goes a long way - it's quite spicy!
5. Combine the veggies with the rice and serve!
My rating: 8.5/10
Dan's rating: 8/10
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