Tuesday, March 29, 2011

Fresh Vegetables

I've been eating meals that I made ahead and froze in individual packages all March, and while it's been convenient, I am incredibly sick of tomato-based... whatever.  Chili.  Soup. Stew.  Pasta Sauce.      Bleh.

I really just wanted some fresh vegetables, so tonight I made  a stir fry.

Thank you, God for the food we eat.



  1. It looks great. We love a veggie stir fry and as I mentioned in the link posted I have to have lots of mushrooms! Love those little button mushrooms.

  2. That looks delicious! Except for the mushrooms. You can have mine.

  3. I've been trying to make a perfect stirfry - did you use regular spaghetti noodles or buy the lo mein ones - and what kind of sauce did you add? mine has yet to come out looking that tasty!

  4. Yup, recipe needed. No, demanded!! tehehee


  5. Hey, Carma and Moosepants - I did a variation of the recipe linked to via the words "stir fry" above.

    I marinated extra firm tofu in the following for about 24 hours:
    1 crushed clove of garlic
    1/4 tsp of grated ginger
    3/4 tsp crushed red pepper flakes
    1/4 cup apple juice
    1/3 cup light brown sugar
    2 Tbsp of ketchup
    1 Tbsp of white wine vinegar
    2 Tbsp water
    2 Tbsp low salt soy sauce

    I oiled a pan, and cooked the tofu on it enough that one side started to get slightly crispy. Then I added the carrots, the marinade and about a cup of water and let that cook for about 5 minutes. Then I added the rest of the veggies and those fried noodles that come in the bricks. I worked it so that the noodles were on the bottom, with the veggies on top, covered it and let it simmer for another 5 minutes or so, until the noodles had absorbed the fluid and could be broken up easily.

    Carma, I actually prefer the fried noodles. Although less healthy, the seem to work the best. If I'm not using those noodles, I cut back on the water and serve it on top of rice or quinoa.