Posts Tagged ‘stir-fry’

Classic Stir-Fry & Green Tea Brown Rice

Summer before last, while I was interning in Boston, and my friend Karen was living in Boston (because that’s where she’s from), we fell into a routine, which somewhere along the way got named Kitchen Cooking Chem Lab. Said name came about due to our tendency to run around Shaws, buy an assortment of things, bring them back to either of our kitchens and proceed to make magic food out of it.

And sometimes there were explosions.

Last night we made dinner, and we did something magical yet again, but so simple that anyone (like you!) can take these same ingredients and turn them into delicious, healthy, nutrient-rich vegetarian food.

Classic Stir-Fry

  • Yellow Squash


  • Red & Orange Peppers
  • Sugar Snap Peas

peppers and snap peas

  • Olive Oil
  • 1 cup Long Grain Brown Rice
  • 2 Green Tea Tea-Bags (not pictured)
  • Almond Slivers
  • Chili Powder (not pictured)


  1. Heat 2 cups water in medium-sized saucepan & put tea bags in the water. After 5 minutes, remove tea bags from water and add rice. Stir frequently to keep rice from sticking. Allow rice to cook normally. Once cooked, add almond slivers (1/2 cup, or however much you like).
  2. rice

  3. While rice is cooking, heat olive oil on a pan on medium heat.
  4. When oil is hot, add the yellow squash.
  5. When squash starts to brown slightly, add the peppers and snap peas, stirring to keep squash slices on top of the peppers.
  6. Be liberal with the oil, make sure there is oil on the pan as well as on the vegetables, but don’t drown them.
  7. veggiesonpan

  8. When the peppers are cooked (they’ve started to go limp), add chili powder.  I just shook chili powder lightly over the veggies, mixed them and covered them lightly again. The point of the chili powder isn’t to make the dish spicy, but to bring out the flavors of the vegetables.
  9. Serve veggies either over or on the side of the rice.

Enjoy with your drinks of choice! Ours just happened to be Harpoon Celtic. 🙂

Veggie Stir-Fry

I finally found vegetarian stir-fry sauce!  Most stir-fry sauces contain fish extract.  While I’m aware that many of my multivitamins and vitamin supplements probably also contain fish extract, I’ve been turned off by the label on stir-fry bottles that bring this ingredient to my attention.  Because I found the stir-fry sauce, I decided to make vegetable stir-fry with rice noodles for dinner.  I’ve been experimenting with stir-fry combinations, trying to find the perfect mix of vegetables.  I have yet to find this magical concoction, but perhaps that’s just as well.  I secretly like that the stir-fry is a little different every time.

Veggie Stir-Fry Recipe [Feeds 8]

  • 1 bag of frozen stir-fry vegetables (12 oz.)
  • Half a medium-sized onion, sliced in half circles
  • 4 cloves of garlic, sliced
  • 1 can of cut baby corn, strained
  • 1 can of water chestnuts, strained
  • 2 boxes of pad thai rice noodles (plain)
  • Olive oil
  • Vegetarian Stir-Fry Sauce
  • La Choy crunchy noodles
  • Chili Garlic Red Spicy Sauce

I sauteed the garlic and onions in olive oil until the garlic started to turn golden brown, then added the rest of the veggies to the saute pan.  I sauteed everything for about 5 minutes or so, until the vegetables were cooked al-dente.  At this point, a little water from the veggies had accumulated in the saute pan, so I carefully poured out most of the water and then added stir-fry sauce until all the veggies were covered.

I put water to boil in a large saucepan, and then boiled the rice noodles until they were tender.  I strained the rice noodles, rinsed them a little and then added them to the saute pan.  I mixed everything together carefully and let it cook for a couple more minutes.

Served hot with a spoonful of Chili Garlic sauce (be careful, this sauce is spicy!), with crunchy noodles on the side, the dish was a hit!

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