In a word, this week has been crazy. So busy!
We left on Wednesday night of last week to spend a long weekend in Tahoe with my aunts and cousins for the 4th of July. We spent a day riding mountain bikes at Northstar, after which I found a couple tasty cocktails while the boys finished up. The rest of the weekend was filled with tasty food, family, a birthday celebration, more bikes, hikes, and more driving.
We got back on Monday night, stopped at the store and made a quick&easy dinner. I’d like to pretend it was this stir-fry, but it was really just a salad and a loaf of par-baked bread, because that stuff is darn good. But had I all the ingredients to throw this tasty dish together, I definitely would have. It’s super easy and only takes 30 minutes or so to throw together.
AJ got me a big wok for my birthday last year (or the year before?) and I think it’s really sweet. It gets super hot pretty instantly, so everything cooks really quick. The quick cooking is essential to making sure all the veggies get to that awesome crisp-tender state, where they’re definitely cooked but still crunchy. The sauce takes 2 seconds to throw together and just gets poured over the cooked veggies. And voila, easy vegetarian stir-fry!
In other good news? We have a caterer for our wedding! It’s my cousin (not-technically-in-law) Shane who owns the Big Blue Q Sierra Style BBQ in Tahoe. He specializes in meat (like real, real meat), but also makes some awesome vegetable dishes. His food is darn good, so I know everyone will be super stoked to have him there. So excited! Also, the new job is going very well. It has also added to the hectic-ness of this week, but it’s all good. I’m actually pretty stoked. And for those of you who are wondering, Dedas seems to be doing okay with the new schedule. I’m not sure what she does all day, but I’m guessing a lot of it is sleeping. She has infinite energy when we get home.
Finally, our eCourse winner! Congratulations to Kathi of LaughingSpatula.com, you’ve won a spot in Simple Roots Wellness’s 8-week Nutrition Boot Camp! Get ready to get healthy! Alexa will be emailing you regarding your prize. It starts Monday, so I hope you’re ready to make permanent changes for the better!Print
AJ\’s Easy (vegetarian) Stir-Fry
An easy peasy stir fry perfect for busy weeknights. Cooking up in under a half hour, this meal will satisfy everyone! My favorite stir-fry sauce (made from much trial and error!) smothers all the crisp-tender veggies.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 4
- Category: Dinner
- 1 cup uncooked white or brown rice*
For the veggies:
- 1 red onion, chopped
- 3 medium carrots, sliced
- 2 ribs celery, sliced
- 5 small heads baby bok choy, leaves separated
- 2 small heads (or 1 large) broccoli, broken up into bite-sized florets
For the sauce:
- 3 Tbsp sesame oil
- 2 Tbsp rice vinegar
- 2 Tbsp soy sauce*
- 2 tsp cornstarch
- 1/2 tsp crushed red pepper flakes
- Start the rice first and cook according to package directions. If you are cooking white rice it’ll take about 20 minutes; brown rice will take 45-60 minutes.
- Place a wok or large skillet over medium-high heat. Add 1 Tbsp sesame oil and let warm for 30 seconds or so. Add the onion, carrots, and celery and cook, tossing often, 4-5 minutes until beginning to brown. Add the broccoli and bok choy and continue to cook until crisp-tender, another 5-7 minutes.
- While the veggies cook, mix the sauce ingredients together. When the veggies are just about done, pour the sauce over (make sure you stir it very well first so the cornstarch doesn’t get stuck to the bottom) and cook for another 45 seconds or so. It should thicken a bit. Remove from the heat and let sit a couple minutes to let the sauce thicken a bit more.
- Serve over the cooked rice and enjoy!
– If you are serving to 4 people increase the rice to 1 1/2 cups and cook according to manufacture directions.
– Use tamari instead of soy sauce if gluten free.