I make stir fry at least once a week, because it’s cheap, full of vegetables, cooks very quickly, and is absolutely delicious. I’ve tried a million different recipes, and I’ve found that a good stir fry is all about the sauce. Some people just add soy sauce until the meat and vegetables are well seasoned, but this way is so much better. You can serve it with rice instead of noodles, but the noodles soak up the sauce much better in my opinion.
This was seriously the fastest, easiest thing I’ve made in a while. The only thing that might be tricky is getting your hands on Tom Kha Gai paste, but I’m sure you can find it on the internet and if all else fails, make your own! It’ll be a mix of garlic, lemongrass, ginger, sugar, salt, and chili. Try it out!
Fried rice is always better using leftover rice. So the next time you make rice, why not make double and save yourself some trouble! To make enough for 4 people, it’s easiest to fill a mug with rice and cook it with 2 mugs of water in a saucepan with a lid and a big pinch of salt. To make this vegan, substitute the eggs for a block of tofu. To make this a full dinner for a carnivore, add 400 grams of cooked shrimp!
If you’ve ever heard of shirataki noodles or “miracle noodles” before, this is the way to make them. Takes less than 15 minutes, and it’s the perfect way to use leftovers from the dinner you made the night before. I’ve made this stir fry out of taco meat, pot sticker filling, and even leftover meatballs. Very yummy and VERY low calorie.
I came across a version of this recipe when I was doing a low carb diet and fell in love with it. You seriously don’t have to be on any diet to enjoy this, it’s that good. Which is why the picture attached looks like I’m eating it for breakfast, because I did. What are you, the breakfast police? All the chopping is a bit of work, but if you have a mandoline slicer it shouldn’t take more than 15 minutes. Enjoy! Continue reading