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"THERE ARE ONLY TWO DAYS IN THE YEAR THAT NOTHING CAN BE DONE. ONE IS CALLED YESTERDAY AND THE OTHER IS CALLED TOMORROW, SO TODAY IS THE RIGHT DAY TO LOVE, BELIEVE, DO, AND MOSTLY LIVE." -- Dalai Lama

Wednesday, September 18, 2013

Stir fry



Oh my goodness. I made THE best stir fry ever tonight. I can't believe it's something I created haha. No picture of ingredients but I have the end result (see above).

I didn't add any meat since I didn't have any chicken thawed so I used an egg and 1/4 c. of egg whites for my protein.


  • 1/4 c chopped onion
  • 1 tsp minced garlic
  • 1 carrot, cut into smaller strips
  • 2 stalks of celery, sliced thin diagonally
  • half a green bell pepper, cut into strips
  • 1/3 c baby corn (I used canned)
  • bean sprouts
  • egg chow mien noodles
  • 1 T soy sauce
  • 1/4 tsp rice vinegar
  • 1/2 tsp beef bouillon paste
  • little bit of water to help everything steam
Get your pan warming up on med-low heat and start chopping your veggies. Get your onion in there first to start cooking. I used a few teaspoons of grape seed oil to fry the veggies. Next I added my minced garlic (I use the jarred stuff from Costco). The carrots are next since they take a lot longer to cook. I made the mistake of adding my celery in too soon and it was a bit over cooked - I like crunchy veggies in my stir fry. Get your water boiling for your noodles or start your rice; if you're not using instant rice you'll want to get the rice started first. This took me about 15 minutes from start to finish.

Add the liquids - soy sauce, rice vinegar, beef bouillon, and water. Depending how moist your veggies are you may not need to add water. I had the lid on mine for the majority of the cooking time. After about 4 minutes add your celery into the pan. Wait another 3 minutes and add your bean sprouts, bell pepper, and corn to the top - don't stir them in. Put a lid on it for a few minutes so everything gets warmed up and steamed. After about 3 minutes stir everything up and leave the lid off. Let the juices steam off or if you're like me I like a little bit of juice for the noodles and meat to soak up. My noodles weren't done yet so I moved the veggies to a bowl and scrambled my eggs in the same pan so it soaked up all the flavors. This made enough for two portions for me. I had half for supper and will have the other half tomorrow evening.

This was my first time using rice vinegar and I really wonder if that's what made this taste so amazing. I hope you enjoy this as much as I did.