Tuesday, May 3, 2011

Stir Fry with Veggies, and Chicken, and Beans, oh my!

This stir-fry recipe is a standby recipe in our household.  Most of the time we eat it veggie-style, but this time we made it with chicken and imitation crab, since we had some of each left over.  I've had it with tofu before, and I liked that.  I've never made it with beef, pork, or shrimp, but I imagine they'd all work just as fine, too. Sometimes we add a fresh bell pepper if we have it on hand, and sometimes we serve it over rice.  It's fairly healthy, other than some of the soy sauce, but if you're worried about that, just cut down the soy sauce and increase the white wine vinegar.  Serve with Baked Crabby Rangoon, and you're set. It's certainly nothing exquisite, but it's fast and e-a-s-y. :)

Ingredients
2tbsp Canola oil
1 bag of frozen, mixed stir-fry veggies
Mushrooms
Crab/chicken/tofu/beef/pork/shrimp {Use none of these, or use a combo if you like- usually 1 c. of each works well}
1/4 c. Soy Sauce
1/4 c. White wine vinegar
Dash of oregano
1 can of cannellini beans

Directions
  1. Heat the oil in a pan at medium to medium-high heat.
  2. Put bag of frozen, mixed stir-fry veggies in. Mix together.
  3. When they are not cold anymore, add sliced mushrooms. Mix together.
  4. Once the mushrooms are warm, add crab/chicken/tofu/beef/pork/shrimp -whatever you'd like to include. {This chicken was precooked, so we didn't have to worry about that part of it.) Mix together.
  5. Add soy sauce and white wine vinegar. Mix together.
  6. LET IT SIZZLE into delicious, SIZZLEY GOODNESS.
  7. Add drained cannellini beans. Mix together.
  8. Serve when hot.
ENJOY!

And for the more pictorally favored readers:

add oil, then frozen veggie bag

frozen veggies in pan with oil

mushrooms and crab ready to go in

the chicken has been added, but not mixed in yet

soy sauce, white wine vinegar, and cannelini beans

everything added, ready to be mixed and heated some more

ready to eat!  YUM!

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