Stir fry is very versatile and can be made in many different ways. Its generally made with beef and chicken but this recipe focuses on the vegetarian aspect of the dish. After making this dish several times but I felt it was lacking something. It needs some protein to give it some substance. Some people use tofu for this dish and that’s perfectly fine. Since we are not gluttonous consumers of tofu, we opted for eggs instead. You can eat the dish as it is without the protein as well. I used whole wheat spaghetti but if you want to make this dish more celiac friendly, you can use rice noodles. I use about a tablespoon of sesame seed oil. I don’t recommend that you use more than that amount because the smell and flavor is very pungent and it can be overpowering if used in large doses. As I reiterated before, this dish is reversible and you are not limited to certain particular ingredients. This recipe is quite simple to make with not much prep time. This dish makes a healthy and tasty meal.
For this recipe, you will need:
- 1/2 box of whole wheat spaghetti or rice noodles
- 1 bag of frozen Chinese vegetables
- 1 tablespoon of sesame seed oil
- 1 tablespoon of reduced sodium soy sauce
- 1 tablespoon of reduced sodium teriyaki sauce
- 2-3 beaten eggs or 1 lbs of tofu cut into cubes
- 2 teaspoons of frozen garlic
- 2 teaspoons of frozen ginger
Follow cooking instructions on the box of the spaghetti. Heat oil in a non stick wok over medium eat. Add eggs/tofu and saute till cooked. If using tofu, tofu should be browned on all sides. Remove from wok and set aside. Add garlic and ginger. Stir well till defrosted. Add the vegetables and saute for 1o minutes or until cooked well and not as watery. Add the sauces for flavor. Add eggs/tofu to heat them up. Once done, transfer vegetable mix to spaghetti. Mix well till combined.
4 – 6 servings