I'm also not the kind of person to tell myself I can't keep up with the things I want to do just because of med school. So my goal for right now is to post at least one blog entry per week. I also am going to try and make posts out of previous recipes I've tried and keep them lined up in case of a totally crazy, busy week-- exam weeks are hell.
Last night I did manage to make a recipe that's only part mine, and chock full of veggies!
Vegetable Stir Fry with Mama Pea's Peanut Mmm Sauce
- 1 large carrot cut into thin strips
- 1 red bell pepper cut into thin strips
- Half of a small red onion, cut into strips
- Half a head of broccoli cut into bite sized pieces
- 1 T Sesame Oil
- 1/4 cup of brown rice (dry)
- 1/2 cup of water
- Mama Pea's Peanut Mmm Sauce
I started the brown rice about an hour before I wanted to eat because the rice I used takes 50 minutes to simmer. While the rice is cooking, cut up all of your veggies (my broccoli was frozen-- it came in my CSA share and I had to boil and blanch most of the broccoli before it went bad-- it's so nice to have local frozen veggies on hand!)
Gather up all of the ingredients you'll need for the Mmm Sauce. I did not have a lime so I left out the lime juice and it still turned out okay. I also had to substitute Fire Roasted Tomatoes for just regular diced tomatoes. Clearly I have an obsession with Trader Joes.
Add all veggies to a wok or saute pan with the sesame oil and cook to your liking. I keep my vegetables a little crispy to avoid losing all of the nutrients by over-cooking. While these were cooking, I made the Mmm Sauce by combining all ingredients in a food processor. So simple.
When the rice is done, add to the wok with the veggies. Then add as much Mmm Sauce to the wok as desired. I go light on sauces in general because I don't like my food swimming in a puddle of extra sauce.
Add to your serving bowl and enjoy! I had leftover sauce so I'm totally making this again, or coming up with a salad where I can use it as a dressing.
Have a great day!