Meg, that sounds YUM. Add a scrambled egg and you've got fried rice!
Fitness Minutes: (73,713)
693 3/4/10 10:22 A
I made one for dinner a few nights ago and it was delicious-minute brown rice, shredded carrots, thawed frozen peas and water chestnuts, sauteed onions and garlic, cubed boneless skinless chicken breast and a little bit of soy sauce and frank's hot sauce. YUM!
Fitness Minutes: (20,400)
2,704 3/4/10 12:30 A
I start with my veggies - carrots, bell peppers, cabbage, broccoli, cauliflower. Then, I add in some tofu and thawed peas. I usually make homemade peanut sauce, which I add at the last minute and quickly heat through before serving.
If you live near an Asian market, go check it out. They have tons of cool vegetables for CHEAP! (Super H is in several cities, I know.) I like the mung bean sprouts too. I like to go and come home with a bunch of stuff to stir fry. And if you go on a weekend, they'll have people cooking samples and you can get tips for how to cook things.
Chicken or shrimp with brown rice and any veggies I Have on hand--I like broccoli, carrots, pea pods, green beans, tomatoes, green and red peppers, zucchini, yellow squash, and I usually mix it with a little bit of stir fry sauce.
I too make stir fry often. I usually use the frozen bags of "stir fry veggies" but I sometimes add to that or make my own with peas, carrots, sugar snap peas, bamoo shoots, water chestnuts, sprouts, cabbage, peppers, onions, and anything else I have on hand. I've even thrown in some roasted sweet potato before. Yum! I usually put chicken in mine (cooked first then when almost done, add veggies and "steam") but I've done shrimp before and beef a few times for my fiance. Really, you can add anything you'd like. I serve mine with just a bit of soy sauce added after the cooking process, but I also like it with a good peanut sauce.
Fitness Minutes: (38,712)
6,401 3/3/10 12:26 P
I do stir-fry alot. I use beef (really lean round steak or flank steak sliced very thin) and marinate it in soy sauce, garlic, ginger, and rice vinegar. Then I stir-fry it with different colored peppers, or broccoli. I love using bok-choy too...just make sure not to overcook it. It tastes best when crisp.
I stir-fry cabbage alot too. Just the coleslsaw mix from the salad department...with garlic ginger and some mushrooms...it ends up tasting like the inside of an eggroll...without the crunchy, greasy wrapper. (Which I happen to love, and miss dearly).
I'm going to make stir fry and am wondering if anyone has some good suggestions? I'm thinking shrimp, bean sprouts, pea pods, broccoli, celery, summer squash, onion, mushroom on top of noodles. What have you tried and liked?
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