I was a little sick today with a cold, and knew I needed lots of veggies tonight for dinner. Veggies make everything better. So, I decided to throw together a make-shift stir-fry with ingredients that I had lying around in my vegetable drawer. I literally just started grabbing anything that was grown in a garden, and started chucking it in. Only thing I didn’t were my tomatoes. Sometime people crave soup, or grilled cheese when they get sick. I crave veggies. And I just dumped them all in there like I was throwing trash in a trash can. Since my lovely wok has gone missing in years of moving all over the country, I just used a frying pan. It works.
Serves 2
Ingredients:
Drizzle of olive oil
1/8 cup of soy sauce
1/8 cup of POM juice (pomegranate)
1 red chili pepper, chopped fine
½ squash, cut in half, then sliced into ¼ inch slices or thinner
¼ of bell pepper, cut into ½ chunks
Handful of green beans, broken in half
2 “chicken” cutlets, cut into chunks (I used Quorn again, because it’s what I have, but you could also use tofu or leave this out all together)
Ready for these easy directions? Heat the oil on medium/high, throw everything in. Cook it until the squash gets a little soft, so roughly 10-15 minutes.
Done. How easy is that? Chow down! Serve over brown rice!
Press the water out of the tofu, and then cut into cubes that are 1 inch by 1 inch by 1.2 inch or so. In a large bowl, add all the liquid and powder ingredients together, and then toss in the tofu and peppers. Let this marinade for a bit. While that’s waiting, put a pan on the stove on medium heat, and drizzle some olive oil in it. Then, toss in your tofu mix. I added the juice to it, and cooked for about 15 minutes. Then I tossed it over a salad and ta-da…dinner!