Last Monday {yeah like a week and a half ago} we had stir fry for dinner. I usually refer to stir fry as a “Friday night dish,” because I make it in an effort to use up whatever veggies are still left in the fridge. However, Publix has had good veggies lately, so I wanted to plan ahead for this meal.
The nice thing about stir fry is the flexibility. There is no set list of ingredients necessarily. You can use everything from bell peppers to zucchini to asparagus. Whatever floats your boat. This is just one example of a stir fry. I tend to just go with the flow when it comes to these types of dishes, and I end up never making the same thing twice.
“Friday Night” Stir Fry {my recipe}
Ingredients:
- 1 small onion
- 1 green bell pepper
- 1 yellow bell pepper
- 3 cups cauliflower
- 2 cups mushrooms {I buy pre-sliced}
- 3 slices of bacon
- 2 tbs olive oil
- rice {I use Uncle Ben’s 90 second microwave bag}
- 1 tsp basil
- 2 tbs Worcestershire sauce
Directions:
- Dice the onion.
- Slice the peppers and then cut the slices in half.
- In a large skillet, heat the olive oil on medium-high. Add the onion and peppers.
- Rinse the mushrooms. Add them to the skillet.
- Slice the cauliflower and add it to the skillet. Add basil and cover.
- Cut the bacon into small pieces. Add to the skillet mixture. Cook the skillet mixture for 6-8 minutes.
- Meanwhile, cook your rice.
- Add the Worcestershire sauce to your skillet mixture and toss.
- Serve!
Grade: B+
Comments: This turned out well, but it wasn’t my favorite stir fry. I am not sure what was off about it. My guess is that I needed more than just basil as seasoning. I don’t like soy sauce AT ALL, so I used Worcestershire instead. It gives it some flavor without being so incredibly salty {seriously…soy sauce just tastes like a bottle of salt to me}. It was definitely a great weekday meal, and it was nice that I had it on the table in under 15 minutes.
