Succulent Stir Fry
Why I Love This Recipe
This is a very simple, basic recipe with a few key elements to always making a great stir-fry.
FIRST: The Soy Sauce and The Sesame Oil. These two are at the base of Asian cooking and will pretty much make any dish taste delicious. I always grab the “less sodium” soy sauce. It tastes just as good and doesn’t have the impact of all the extra sodium (salt).
SECOND: Fresh Veggies! It doesn’t matter what. If it’s a vegetable, in it goes.
Ingredients You'll Need
2 cups uncooked white (or brown) rice
4 cups water (boiling)
2 tablespoons Olive Oil
1 whole Onion (cut into slices)
2 Red or Green Bell Peppers (cut into slices)
Any extra vegetables on hand (Yellow Squash, Zucchini, Eggplant, Carrot)
Pineapple (Optional, will go really well with the Red Pepper over the Green - We added it and it was a big hit, amongst everyone)
Depending on the type of rice you use, follow the directions located on the package. It is typically a 1:1 ratio, however brown rice will definitely call for more water and take about twice as long to cook, depending on the type. White Rice 20 mins, Brown Rice 40. I get the 10 minute brown rice it works just fine.
Heat a sauté pan with a nice glug of olive oil. Add the onions and peppers with a couple splashes of soy sauce. When soft and tender, add the pineapple (if you so choose) drizzle with sesame oil and serve over rice. Rico.