Look at this heaping plate full of food and know that you too can create this fantastic bachelor meal for under $3. If you like Asian cuisine, you can stir fry this up in a jiffy, even if you don't own a wok.
This is vegetable stir fry, that's right, a veggie stir fry, you won't miss the meat, you really won't. Especially if you're on a budget.
The key to good stir fry of course, is to have all your ingredients chopped and ready to throw in the pan and knowing WHAT to throw in at what time and on some high heat..... The beauty of this recipe is that you can use whatever fresh veggie ingredients you have on hand. Be flexible with it.
- One cup rice
- Two cups water
- One tab of butter
- Tablespoon, vegetable oil
- 5-6 baby carrots, sliced Julienne (like match sticks)
- 4-5 button mushrooms, sliced
- 5-6 sprigs of asparagus, rough chopped
- 2 green onions, rough chopped
- Tablespoon, soy sauce
- Tablespoon garlic powder
- Tablespoon chicken boullion powder
- teaspoon hot sauce (your favorite brand)
- One egg
- Salt and pepper to taste
Melt the tab of butter in a medium sauce pan, add the rice, half the garlic powder and chicken boullion powder, sautee for about a minute, then add the water. Bring to a boil, cover, then simmer for 20 minutes. While that rice is cooking, chop up the veggies. A few minutes before the rice is done, fire up the wok or a large non-stick skillet on high heat. Once the wok/skillet is hot, add the veggie oil. Give it 30 seconds, then put in the carrots, mushrooms and let those sizzle for about a minute. Next, add half the rice and the remaining garlic powder, let sizzle for another minute, giving some of that rice a nice crispy 'edge.' Next, add the green onion and asparagus, stir fry for about another minute. Add the rest of the rice and all remaining ingredients, stirring constantly, for about another minute. The goal here is tender crisp vegetables and a lightly (but done) scrambled egg. Salt and pepper to taste.
This is a very satisfying dish, both for the stomach and the wallet. Enjoy!
Vegetable options: Use your imagination and your taste buds. Green pepper, red pepper, bok choy, celery, broccoli. Just remember that something like celery will take longer to cook to 'tender crisp' than say, green pepper. When broccoli turns bright green, it's tender crisp. Don't cook it to death. And adding meat just makes the dish all that much better, but it won't keep the cost under $3.