Food Matters Project #26: Veggie Stir Fry

Another exciting recipe for the Food Matters Project!

This weeks host is Big Girls Small Kitchen College.  It’s a blog written by college students across the country on how to cook, eat, drink and live on and off campus.  There are a number of contributors that provide recipes and college stories.  Today’s contributor, Jen, chose the Crispy Rice Cakes with Stir-Fried Vegetables and Chicken; check out her version of the recipe here.  For all Food Matters Project contributors recipes, look under the comments section on this page.

I really enjoy making Asian food, especially since the home version is always healthier than the takeout!  Although I glanced over Mark Bittman’s recipe in the Food Matters Cookbook, I decided to do my own version of this dish.  First, we didn’t have chicken, so we enjoyed a vegetarian dish (you can also add tofu, chicken, beef or shrimp).  Secondly, although the rice cakes sounded great- I just wanted some regular stir-fry.  Sounds like everyone had some fun making the rice cakes, so check out Mark’s original recipe on page 324.  I was going to add water chestnuts, which I forgot about- so definitely add that into yours.

Veggie Stir Fry
Fifth Floor Kitchen Original
Servings: 4

1 cup uncooked rice
2 tbsp stir fry oil
1 large onion, chopped
7 garlic cloves, minced
2 carrots, peeled & chopped
1 inch fresh ginger, grated
1 head of broccoli, chopped
1 1/2 cup snow peas, halved or quartered
1 jalapeño, chopped (optional)
2 tbsp fish sauce
1/4 cup soy sauce
1/4 tsp pepper
1 tsp red pepper flakes (optional)
1/4 cup chopped green onions
1 tbsp sesame seeds

Cook rice per package instruction.  The cooked rice should yield about 2 cups.

Meanwhile, heat 1 tbsp stir fry oil in a skillet.  Once it’s hot, add the onions and saute for about 5 minutes.  Next, add the garlic and carrots- cook for about 3-5 minutes.  Then, add in the ginger and broccoli, cook for 2 minutes.  Finally, add in the snow peas, jalapeño, fish sauce, soy sauce, 1 tbsp stir fry oil, pepper and red pepper flakes.  Cook all of these ingredients, while stirring, for about 5 minutes.  If you don’t want your broccoli or snow peas to be crunchy, cook for another 5 minutes.

Place the rice on the plate, add the stir fry veggies.  Then sprinkle with green onions and sesame seeds.  Serve with some chopsticks!

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7 responses to “Food Matters Project #26: Veggie Stir Fry

  1. Pingback: The Food Matters Project | Fifthfloorkitchen's Blog

  2. This is one of my favorite dinners! I love a good stir fry.

  3. this is one of my favorite meals! a simple veggie stir fry on top of rice… your presentation is so pretty… you just reminded me to start using my chopsticks!

    • Thanks Margarita! I like using chopsticks since you eat a little slower- and realize when you’re full. I like these though since they are a bit more colorful than the regular take-out one’s!

  4. Pingback: Monthly Review: January 2013 | Fifthfloorkitchen's Blog

  5. Pingback: Food Matters Project Wrap-Up | Fifthfloorkitchen's Blog

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