Vegetarian Stir Fry Recipe
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:
- 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.
- In the empty pan, pour in 1 cup of water, and toss in baby bok choy. Cover for about 5 minutes.
- 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.
- Add 1 package of udon noodles. Cover for 5 minutes, or until noodles start to separate easily.
- 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.
- Add bowl of tofu. Gently mix ingredients together.
- 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.