Thursday, November 13, 2008

Stir Fry

Stir fry made easy! I slice up a pound or so of meat (I use moose, but beef or even chicken would work!) and cook it til it's brown in a bit of olive oil. I usually remove the meat to cook the vegetables that I want to use until they are crisp-tender.
I then cheat and use this stir fry seasoning! I basically just follow instructions on the back and put the combination over rice and LaChoy soy sauce if needed. It's pretty quick and easy! Veggies all depend on what's in season or on sale!

Fried Rice

This is my simple go-to when I need to fix something quick! It's easy to make and can utilize whatever veggies I have on hand.

I make 4 servings of rice, either regular white or brown, or if I'm in a real hurry, I will use the minute rice!
While the rice is cooking, I sautee the vegetables (I like a bunch - broccoli, carrots, snow peas, celery, etc.) in a tablespoon of olive oil. When it's crisp tender, I add 2 cans of tiny shrimp or any other leftover meat like a pork chop or chicken. When it's warmed through, I add the rice and put on the LaChoy soy sauce. Other major brands have wheat as the second ingredient. When it's heated through, I push all the rice on to the sides where I crack and egg or two in the middle to scramble. I cook the egg completely before I mix it with the rice. If the soy sauce is too strong, I sometimes will sprinkle sugar on top to taste. I apologize for no real amounts on the vegetables, but I don't really measure!
I've tried using fish oil to taste, but with soy sauce I don't need extra sodium! It does work if you are low on soy sauce. It doesn't take much, though.