I have been on a stir fry kick lately. I usually get one in daily (sometimes every other day). Nasoya noodles or brown rice get used if I have room for cals and carbs, but todays dinner was just tofu and veggies with a homemade teriyaki sauce and a little red curry paste for a little kick. I need to come up with some alternative sauces to using soy sauce. I want to cut down on my sodium intake. I love bragg's liquid aminos, but not in stir fry so much. Tomorrow we are having stir fry for supper (my last meal of the day when hubby is home from work) and we will have a spicy peanut sauce on it. Thou I have shrimp planned for his meat, I think I will switch it to chicken. I will finish up my tofu on it. I tried tempa this week and love how it crispens when fried in a little oil. Yummy! Huggs, Chel
Haven't done the asian-flavored stir fry thing for a while, but I do agree they're super tasty - and if you've got enough veggies in it, there's definitely no need for rice or noodles.
Recently I've been making tofu scrambles a lot - I just stir fry some onion, maybe garlic, all colors bell peppers and mushrooms in some extra virgin olive oil. Once it's heated through, I just crumble up firm tofu into it and then season very simply with a little salt and pepper. Sometimes I'll add some fresh cilantro, too. Tastes fantastic. I don't add much seasoning because I don't want to kill the natural tastiness of the satueed veggies.
5''5" Original weight in 2002: 220 Original weight when joining Spark 1/8/06: 149
I even figured out the lazy (quick) way to do stir-fry. I picked up a 5 pound bag of Dole Cole Slaw salad (mostly cabbage and carrots) at the local big-box store. A few cups of that, with some broth or water, seasoned with soy or teriyaki sauce makes a very quick meal. I'll wrap it in a whole wheat tortilla, and throw in some raisins for a grap and go meal.
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we must all have our versions of the stirfry. sometimes i use a fat free, low sodium vegetable broth for the saute. i have also added tofu, tempeh or seitan. i'll season it up to make it italian, southwest, asian, etc. depends on the mood, the veggies and what i might actually have in the fridge. having it with brown rice, bulgar, whole grain pasta of some sort is the ultimate but that will depend on how i am doing with calories and or carbs on that day.
i can feel lunch time is almost here:-) franca
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I do the same and they are wonderful. I also sautee vegatable with soy sauce with just a little water. I also cut up vegatable, stray them in pam, season them, but a little balsamic vinegar on them, and broil them in the oven. Really good and really low calorie. I find I still want some rice or pasta, though.
I've been on a stir fry kick, I pam the pan then chop up any and all veggies to cook up with soy sauce or curry on top. No rice needed! It fills me up better than I ever would have thought, and let me tell you I can feel the difference! Everyone says veggies are good for you but it's a whole different thing to experience it, yea for veggies!
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