In the last couple of years I’ve really tried to start incorporating more meatless meals into my repertoire and adopting a “Meatless Monday” was a good way to force me out of my regular planning routine. I’m not strictly vegetarian (for example, I use chicken broth in this recipe) on Meatless Mondays, but you could certainly give that a try and substitute vegetable broth. (Picture note: it’s getting that time in Wisco where the sun goes down earlier and earlier. Since I’m not making these dinners at breakfast time, and I’m using my camera phone, the color quality on these will probably be less than ideal. I’m sorry, but since I’m not a food blogger and these are meals our family is eating, I’m just shrugging my shoulders and hope you will too.)
-2 tsp peanut oil
-2 cup(s) uncooked onion(s), chopped (about 1 large onion)
-2 cup(s) uncooked bok choy, chopped
-2 cup(s) uncooked carrot(s), chopped (about 2 medium carrots)
-1 medium green pepper(s), chopped
-1 medium sweet red pepper(s), chopped
-8 oz fresh mushroom(s), thinly sliced
-2 cup(s) uncooked broccoli, florets
-2 cup(s) uncooked asparagus, cut into 2-inch peices (about 1/2 pound asparagus)
-1/4 cup(s) low sodium soy sauce
-2 tsp cornstarch
-1/4 cup(s) canned chicken broth, reduced-sodium
-8 Tbsp peanuts, dry roasted, chopped
-4 cup(s) cooked brown rice, kept hot
Heat oil in a wok or large skillet over high heat. Add onion, bok choy, carrots, peppers, mushrooms, broccoli and asparagus; cook 5 minutes, stirring frequently.
Add soy sauce and cook until vegetables are crisp-tender, about 2 minutes more.
Whisk cornstarch into broth in a small cup and add to pan; simmer until sauce thickens, about 1 minute.
Spoon stir-fry onto rice on individual plates and top each serving with peanuts. Yields about 1 1/2 cups of vegetables, 1 tablespoon of peanuts and 1/2 cup of rice per serving.
Recipe found here.
What would a perfect day look like? What would you do? Who would spend it with?
The Daily Tip
Switching from Uncle Ben’s white boil-in-a-bag to organic brown rice took some adjusting – the whole measuring water and rice and keeping my fingers crossed that I’d have enough of one but not too much was just plain annoying. So I started boiling it like I boil pasta. I fill a pot about 3/4 full with water and when it starts to boil, I dump my rice in. I add a little water if I need to, but mostly I just leave it alone until it’s nice and soft the way we like it. If there is water left over (there usually is), I just drain it off using a fine mesh strainer. Perfect rice – every time.