Here is a quick and easy dinner, if you are craving chinese food, and also a great way to use up veggies that are sitting in your fridge. Get creative, and use what you have to make your stir fry colorful and beautiful!
If you have leftovers, you can always pack it up to take for lunch the next day, or pack it in your child’s lunchbox.
- 1 cup brown rice
- 2 cups water
- 1/2 small cabbage, thinly sliced
- 1/2 cup broccoli, florets + stems
- 2 medium/small carrots, cut into matchsticks
- 1/2 block of firm tofu, cut into cubes
- 1 egg, whisked (optional)
- 3 garlic cloves, diced
- 1 inch of ginger root
- 2 tablespoons sesame oil
- 2 tablespoons tamari
- Sprinkles of sesame seeds
Cook your rice first. Add water to a pot, bring to a boil then add your rice, and let it cook until all of the water is absorbed, about 45 minutes.
While the rice is cooking, prep your ingredients. Slice your cabbage, break apart broccoli florets and cut up stems, dice garlic and ginger. Cut your carrots up into matchsticks (Here is a great step by step instruction on how to do so). Drain water from your tofu block, then cut the tofu into thin cubes. Crack your egg and scramble it in a bowl. Heat up a large pan to medium heat, add sesame oil and let the oil get hot. Add garlic and ginger, stir and let brown lightly. Add your veggies, tofu, tamari and stir. Lower heat to medium/low and cover for 5-7 minutes. Move your veggies to the side, and add in your egg. Fold the egg into the veggies, then add your rice and mix it all up! Serve in bowls with chopsticks and top with sesame seeds (and if you have scallions, chop those up for a pretty garnish).
Photo courtesy of f_shields