Mega-stir fry vegetable explosion

Thanks to everyone for your well-wishes and sweet comments on the last post!

I have definitely noticed a shift in…not tastes, so much as food desires since I got pregnant. Well, in the last few weeks since I started eating again, anyway. I have never been a girl to turn up her nose at things like donuts (and I am famous for my love of fried food), but now I find myself fixating, even if I don’t end up eating the thing in question. I’m also really bothered by the food ads on TV, which for the first time ever are making me want whatever they show–McNuggets, Pepperidge Farm garlic bread, etc. I haven’t followed through, but it’s weird for me to sit on the couch and think, “Chicken Nuggets! Brilliant idea!”

The good news is that I also think “Kale! Best idea EVER!” So things aren’t too out of whack. In fact, the first real meal I cooked once I stopped resorting to premade pizza crusts and extra-simple pasta dishes was a gigantic stir fry. I got the idea in my head, went to Trader Joe’s and Whole Foods, and came home with everything I had spotted that seemed remotely appealing or logical in stir fry. To wit:

Stir fry

Also some beef, which I froze for an hour or so and sliced as thinly as possible before marinating in a new TJ’s discovery:

Stir fry

I had planned to make my own marinade/stiry fry sauce, but I spotted this one and the ingredients were literally exactly the same as what I planned to use: Soy, ginger, garlic, sesame seeds, etc. Shortcut time! I found it a bit sweet, in the end, so I’ll cut it with rice vinegar in the future.

As with any stir fry, cutting up all the vegetables is the time-consuming part.

Stir fry

I cooked the beef about 80% first, and then set it aside. Then the vegetables: The general rule is to get your oil hot hot hot, cook your aromatics (garlic, ginger, red pepper) quickly, then add the hardest vegetables, which will require the longest time to cook. I’d been lazy and cut the zucchini a bit thick, so that went in first with the onion, before my very tiny carrot and pepper matchsticks.

Stir fry

Those were next, followed by the peas.

Stir fry

Then the bok choi stems:

Stir fry

Then I added the beef back in to finish cooking, and added in some of the sauce (obviously fresh, not what I’d used to marinate):

Stir fry

And finally the bok choi and napa cabbage, just to wilt for a second.

Stir fry

All done!

Stir fry

Probably about 5 minutes total, but timing varies depending on your stove, vegetables, etc.

We ate it with rice. Actually, I ate it with rice for about three days, because that was quite a bit of stir fry.

Stir fry

Yum. Maybe I should make another batch.

5 thoughts on “Mega-stir fry vegetable explosion”

  1. So stirfry has totally been in my handbook “these days”…the taste has been so satisfying and the leftovers last so well. We’ve been putting it over tadiq. I have been playing with the idea of sending you a tadiq maker. Interested?

  2. My ultrascreen was done at a separate OB/MFM practice from the one I use, and they have a tv in the waiting room, and when I was there, it was tuned to the food network. Seriously bad choice of channel for a waiting room where there is a disproportionate number of women in the 1st tri waiting. Seriously.

  3. Firstly congratulations! That is lovely news, and good to hear you are eating again. This post reminded me a lot of one I’ve only just put up myself on yakisoba. I tried making yakisoba sauce from scratch – it needs some work to be as good as I’ve tasted before! Stir fry is great because it’s so quick and tasty but not bad for you.

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