Give Me Back My Five Bucks

Vegetarian Stir Fry Recipe

Well, I just made a huge pan of stir fry for dinner, and there’s plenty left over for lunch and dinner tomorrow too.

I’ve never really followed a recipe when it comes to stir fry, I usually just chuck in whatever looks good in the fridge, but here’s how I made the dish tonight:

  1. Over medium heat, pour 1 tablespoon of Extra Virgin Olive Oil in a pan, and then toss in 1/2 a package of tofu (cubed). Cook for 5-10 min. Then pour a bit of Stir Fry sauce on the cubes, and then place into a bowl for later.
  2. In the empty pan, pour in 1 cup of water, and toss in baby bok choy. Cover for about 5 minutes.
  3. Toss in pepper (I used the left-over yellow pepper from the pizza last week) and any other veggies you might want to add. I added 1/4 of a red onion. Cover for another 5 minutes.
  4. Add 1 package of udon noodles. Cover for 5 minutes, or until noodles start to separate easily.
  5. Add Stir Fry sauce and Sweet Thai Chili sauce to taste. You can probably toss any sort of Asian sauce you have lying around. Those 2 sauces are the only ones I have in my fridge, and they taste pretty good mixed together, considering I didn’t have any other options.
  6. Add bowl of tofu. Gently mix ingredients together.
  7. Serve and enjoy! :)

It’s not a very sophisticated recipe, but I like it because it uses fresh ingredients, it’s super easy to make, and it fills you up. Oh, and it actually tastes good.

Author: Krystal Yee

I’m a personal finance blogger and marketing professional based in Vancouver. I’m a former Toronto Star (Moneyville) columnist, author of The Beginner’s Guide to Saving and Investing, and co-founder of the Canadian Personal Finance Conference. When I’m not working, you can usually find me running, climbing, playing field hockey, or plotting my next adventure.

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