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.

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