I forgot to plan meals for today, but fortunately, I had some leftovers for lunch. For dinner, I got lucky that during my last grocery stop, I picked up a couple of zucchini squash without knowing what I was going to do with them. Tonight, I decided to make a light dinner, and this dish was enjoyed by myself and the carnivorous spouse:
Garlic Zucchini Stir Fry (adapted from Mom--Thanks Mom!)
Ingredients:
1 tablespoon olive oil
3-4 cloves of garlic, chopped
2 medium size zucchini squash, chopped into bite size pieces
1-2 teaspoon sea salt
dash of black pepper
Directions:
Add olive oil to a medium or large frying pan or wok. Saute the garlic until it begins to brown (about 1-2 minutes). Add chopped zucchini, salt and black pepper. Cook zucchini until tender (about 7-8 minutes), stirring occasionally to allow all the zucchini to cook in the broth it creates. Serve hot over a bowl of rice.
Serves 2-3
Enjoy!
Showing posts with label Stir-fry. Show all posts
Showing posts with label Stir-fry. Show all posts
Wednesday, November 9, 2011
Monday, November 7, 2011
Quick, Easy Vegan Stir-Fry
I just had a simple, yummy stir-fry for lunch, and I thought some of you might be interested in this recipe. I love it because it allows me to put lunch on the table in a "jiffy." I'm sure there are a million ways to tweak this one, and I'd love to hear how you all are tweaking it.
Here it is:
Mushroom, Tofu, Ginger Stir-Fry
(adapted from Real Vegetarian Thai by Nancie McDermott)
Ingredients:
1 tablespoon olive oil
4-6 cloves garlic, chopped
1" fresh ginger, peeled and chopped
1/4 cup onion, chopped
1/2 box of tofu (about 8 oz.)
1/2 bell pepper, chopped
5-6 button mushrooms, chopped
1-2 teaspoons sea salt
1 teaspoon black pepper
Add olive oil to a medium or large wok or frying pan. Saute garlic on medium heat until garlic begins to brown. Add ginger and saute for about 1 minute. Add onion and saute until onions become transparent (2-3 minutes). Add tofu and salt. Saute for about 4-5 minutes. Add bell pepper and saute for about 3 minutes. Add mushrooms and saute for about 3 more minutes or until bell peppers are to your liking. Serve over a bowl of rice.
This recipe is so good, it doesn't require soy or any other kind of sauce. The broth created by the liquids in the veggies should make a yummy sauce on the rice.
Enjoy!
Here it is:
Mushroom, Tofu, Ginger Stir-Fry
(adapted from Real Vegetarian Thai by Nancie McDermott)
Ingredients:
1 tablespoon olive oil
4-6 cloves garlic, chopped
1" fresh ginger, peeled and chopped
1/4 cup onion, chopped
1/2 box of tofu (about 8 oz.)
1/2 bell pepper, chopped
5-6 button mushrooms, chopped
1-2 teaspoons sea salt
1 teaspoon black pepper
Add olive oil to a medium or large wok or frying pan. Saute garlic on medium heat until garlic begins to brown. Add ginger and saute for about 1 minute. Add onion and saute until onions become transparent (2-3 minutes). Add tofu and salt. Saute for about 4-5 minutes. Add bell pepper and saute for about 3 minutes. Add mushrooms and saute for about 3 more minutes or until bell peppers are to your liking. Serve over a bowl of rice.
This recipe is so good, it doesn't require soy or any other kind of sauce. The broth created by the liquids in the veggies should make a yummy sauce on the rice.
Enjoy!
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