Since I only cook for two 99% of the time, one of the ways I try to save money…or, at least, not waste money, is to make different meals with the same ingredients. So, if I buy a container of sour cream for enchiladas I will probably plan to make stroganoff the same week. This week I bought cabbage, ginger, and some other vegetables, so I planned to make a couple meals utilizing these ingredients to be sure we didn’t waste them. And, since I opened a package of wonton wrappers earlier this week, you can be sure those will make a reappearance here soon 🙂
Tonight, we had an Asian-themed dinner. We had brown rice, steak that was marinated in Soy Vay (my favorite) teriyaki and grilled…nothing terribly new or exciting there. What I did make that has not yet entered the blog is a quick Asian veggie stir fry.
Veggie Saute/Stir Fry
1 tsp. canola oil (or spray oil)
1/3 cup onions, sliced
1/2 cup mushrooms (shiitake makes the most sense but I didn’t have those :), sliced
1/3 cup carrots, sliced
1 clove garlic, minced
1 tsp. fresh ginger, minced
1/2 cup peapods
1/3 cup bean sprouts
1 cup napa cabbage, shredded
1 Tbsp soy sauce
splash of rice or white wine vinegar
2 tsp toasted sesame oil
2 tsp sesames
Heat a skillet over moderate heat and add oil.
Cook onions, mushrooms and carrots until tender.
Add garlic and ginger and saute until fragrant, about 30 or 40 seconds.
Add peapods, bean sprouts, cabbage, soy sauce and vinegar and saute about a minute or two until vegetables are tender-crisp. Season to taste.
Drizzle with toasted sesame oil, sprinkle with sesame seeds and serve.