Saturday, March 13, 2010

Mix Of Everything Stir-Fry on Rice

 
Tonight I had no clue what to make and my fridge was filled with extremely ripe vegetables. So I took out all the veggies that I had left and decided to stir fry them with some soy sauce and oyster sauce. Well, it turned out to be pretty good. Since I used leftovers, I didn't measure anything, so you can do the same.

Ingredients

1.5 cups basmati rice
3 cups water cup all-purpose flour
3 tablespoons olive oil
1 large red onion, chopped
About 1 cup red cabbage, sliced thinly
5 large coffee mushrooms, sliced
3 small zucchinis, cubed
1 can of chick-peas, rinsed and drained
350g of tofu "beef strips" (could use real beef)
1 tablespoon brown sugar
About 3 tablespoons soy sauce
About 3 tablespoons oyster sauce
Freshly chopped coriander (maybe 1/2 cup)

Directions

1. In a medium saucepan, bring salted water to a boil. Add rice, reduce heat to low, and cover. Let simmer for about 20 minutes, or until all water has been absorbed.
2. In a large skillet, heat olive oil on medium heat. Add onion, cabbage, zucchini and mushrooms. Saute for about 5 minutes.
3. Add soy sauce, oyster sauce, brown sugar, chick peas and tofu "beef" strips. Mix well and continue to stir-fry for another 5 minutes. 
4. Once vegetables are ready, add chopped coriander and mix well.
5. When you are ready to eat, place some rice at the bottom of a plate and add some of the stir-fry on top. Garnish with fresh coriander.
6. Et voila! 

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