ten-minute stir fry

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ingredients:Β garlic, sesame oil, soy sauce, cooked rice, brown mushrooms, spinach, eggplant, eggs, sesame seeds, fresh basil, ginger, sea salt, and black pepper.

chop up the garlic and sautΓ© in sesame oil. crack the eggs into the pan (season with salt and pepper) and chop up the mushrooms and eggplant whileΒ the garlic and eggs are cooking in the pan. add the mushrooms and eggplant into the pan, then add the cooked riced, and cover in soy sauce (and a little more sesame oil). chop up some ginger and fresh basil, and add into the pan. add the spinach in and watch it shrink down. season with salt and pepper, take off the heat, sprinkle with sesame seeds, and serve.

i’m pretty sure this post took me longer to write up than making this dish for dinner tonight.

an “it’s on sale” stir-fry

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directions: go to your local grocery store and see what veggies (and meats, if you want to add some protein in there) are on sale for the day. stir-fry them together in a wok with soy sauce, oyster sauce, fish oil, minced garlic, and red pepper flakes. even just soy sauce and terriyaki sauce work well together (which is what i did with the eggplant and bok choy stir-fry, pictured above) and give it plenty of flavour.

you can also make a variation of this recipe and call it an “it’s about to expire” stir-fry by using up all the veggies in your fridge before they go bad.