Stir Fry to Give Takeout a Run for its Money

Nothing makes me happier than stir fry. For one, it’s sooo delicious. Two, it’s filling. Three? It’s ridiculously easy to make, and serves you for 2 dinners. Again, because I’m a weirdo and hate cooking meat in my tiny kitchen, this is listed without meat, but feel free to add chicken or beef if you so desire…

By K

You need:

1 small can chunk pineapple

1 red bell pepper, sliced

1 green bell pepper, sliced

½ red onion, sliced

1 cup mushrooms, sliced

½ cup carrots, sliced/chopped

1 cup broccoli florets

1 cup sugar snap peas/snow peas in pods

¼ cup almonds (can be omitted per allergies)

Teriyaki sauce

Soy sauce

Garlic powder

1 cup brown rice

(**1 large can chicken broth can be substituted for water if you want more flavorful rice)

Please note; start the water for your rice early, as brown rice takes about 45 minutes to cook. Once its boiling, turn down heat so it continues to simmer until fully done.

Coat the bottom of a large skillet with olive oil and toss in your veggie mixture. Brown your vegetables at the edges, and then add pineapple and a little of the juice from the can. Add ¼ cup teriyaki sauce and a dash of garlic powder to the mixture for flavor. Add in a few shakes of soy sauce and let cook down further, about 10-15 minutes. Again, make sure to taste as you go! You can also use as many different vegetables as you want, throw in bamboo shoots and water chestnuts, celery, baby corn, etc. Go nuts.

Also, if you feel creative, substitute mandarin oranges for pineapple.

Serve over rice, add soy sauce to taste if you like, and garnish of parmesan is optional (random, yes, but enjoyable).