Just a quick post today for some veggies I fixed a couple of days ago. It’s a quick way to dress up a frozen vegetable blend.
1 Tbs sesame oil ~ olive oil will work too but sesame adds a nice oriental flavor
1 pound frozen stir fry vegetable blend; any combination
1/4 cup teriyaki sauce
1 Tbs soy sauce
1/2 cup cooked rice
Heat oil in large skillet or wok. Add vegetables and saute for about 6 – 8 minutes until veggies are thawed and cooked to desired tenderness. Stir in teriyaki sauce, soy sauce, and rice and heat through.
Just a quick post for tonight’s dinner. I fixed some stir fry vegetables with rice and fish. Very tasty and easy to do. I had a frozen vegetable blend with asparagus and squash but any combo will do.
Teriyaki Rice with Stir Fry Vegetables
1 1/2 cup chicken stock
1/4 cup teriyaki sauce
3/4 cup long grain jasmine rice
16 o.z. mixed stir fry vegetable blend
Bring stock and teriyaki to a boil. Add rice and reduce heat simmering for about 15 minutes or until rice is tender. Meanwhile in skillet heat vegetables over medium high heat for about 5 minutes or until thawed and warm (you could use a microwave if you prefer). Add vegetables to rice during last few minutes of cooking. Remove rice and vegetables from heat and allow to rest covered for about 5 minutes. I served mine with swordfish today ~ I cooked the fish with some teriyaki and topped with a little red hot sauce for an added kick.
I had to put some of that red hot sauce Charles made to work with some stir fry. Some left over chicken and the veggies from the farmers market made it easy to throw together. I like to just throw together recipes with what I have on hand so adjust as desired if you have different veggies or sauces. Many times I use pineapple with the red hot sauce for a sweet and spicy effect today I just went for spicy.
Cut veggies to desired size. I like a combination of shapes and sizes some slices and some chunks. Heat oil in large skillet or wok; add celery, onion, and mushrooms. Saute for about 5 minutes over medium heat. Once nearly tender add zucchini and squash continue cooking for about 3 minutes. Add cooked chicken, soy, ginger and red hot sauce. Cook until heated through and veggies are desired tenderness about 2 more minutes. Serve with rice and additional soy and red hot sauce if desired.
I had to hurry today to make lunch so I threw together a super quick stir fry. Just over 15 minutes to get lunch on the table. Not too bad if you ask me! You will want a tender cut of beef; chicken or shrimp would work well too just adjust the cooking time as necessary. I used a piece of beef tenderloin the butcher had marked down at the local grocery; not a cheap piece regular price so a rib eye or something of the sort would maybe be a good choice too depending on your budget.
Quick Beef Stir Fry with Fresh Vegetables
3/4 cup long grain rice ~ I prefer jasmine or basmati
1 1/2 cups water or broth
1 Tbs olive oil
6 o.z. mushrooms
1 small onion
1/4 tsp each salt, pepper, garlic powder and crushed red pepper
1 summer squash
around a pound of beef
1 – 2 Tbs soy sauce
Bring water to boil and add rice; reduce heat, cover, and simmer 15 minutes or as directed on package. Meanwhile heat oil in large skillet. Slice mushrooms and begin to sauté; add sliced onion and cook for about 5 minutes.
Add salt, peppers, and garlic powder; stir in sliced zucchini and squash and simmer about 4 minutes.
Push veggies to sides of pan and add beef and soy sauce; cook another 4 – 5 minutes or until desired doneness. Rice should be done cooking now as well so stir in rice and serve.
We just couldn’t decide on lunch today but we came across a couple of marked down steaks so opted for stir fry. I’m sure our stir fry has nothing authentic about it as far as chinese cooking goes, but we enjoy the different combinations that can be made and especially appreciate the ability to control what goes in.
We made this on the spicy side. It is easily adaptable to any tastes. I generally don’t follow a recipe for stir fry. I go by what I have on hand. Often times I end up on the sweet and sour side adding pineapple and brown sugar. There are millions of different combinations and flavor profiles to go with. As I said this is a spicy version; it has a hint of ginger and soy ~ we use tamari as we’ve become fond of the full flavor.
Spicy Beef and Vegetable Stir Fry
1 lb meat ~ we used beef; rib eye
1 Tbs olive oil
1 cup trimmed cauliflower
1 cup trimmed broccoli
1 cup sliced cabbage
1 cup sliced mushrooms
1/2 cup diced carrot
1/2 cup sliced celery
1/4 cup diced onion
1/2 jalapeno ~ diced
1/2 tsp granulated garlic
1/2 tsp crushed red pepper
1/2 tsp black pepper
2 Tbs soy sauce
4 o.z. sugar snap peas
1 tsp fresh grated ginger
1 cup chicken broth
1 1/2 Tbs corn starch
2 Tbs cool water
Slice meat; in hot skillet add oil; add meat and cook about 3 minutes over medium high heat. If using chicken or something other than steak make sure to cook through. We were using a tender cut and wanted to sear the edges as we will cook a little more later. Once meat is ready remove from heat and set aside. Add vegetables (except peas), seasonings, and soy to the skillet. Cook 5 minutes. Add peas and ginger cook an additional 2 minutes. Return meat (juices too) to pan and broth; bring to simmer. Whisk together cornstarch and cool water. Add to simmering liquid stirring until thickened. Serve over rice.