So the beauty of stir fry is its versatility. Hence the million and one recipes on the internet... This is the ONLY recipe I know of that includes whole almonds as the major source or protein.
(Broccoli is also a source of protein as well, and I did add one small chicken tender to make my husband happy :) )
1/2c chopped broccoli
1/4c chopped carrots
1/2c chopped celery
3/4c whole roasted almonds
2 tbs sesame seeds
1 tbs Sriracha
1 tsp garlic powder
4tbs oil
3-4c cooked white rice
1/4c flour (OR "flat" Bisquick! See prior post)
Serves: 3-4 people
Time: 15 min
Directions:
1) Add 2 tbs of the oil, (vegetable oil works best for most Asian food, at least in my opinion), to a large skillet and heat until the oil just starts to crackle. This should take about 2 min.
2) Add your chopped veggies and seasoning to hot pan. Cover to let the veggies steam a little-- Like 5 min.
3) Add the almonds and keep the skillet uncovered from here forward to keep the almonds from getting too soft.
4) Turn over the ingredients on medium heat for another 5 minutes or so.
5) Make a roux, pronounce "rue," from the flour and about 1/2c of warm water. You do this by mixing the flour with the warm water vigorously, so that when you add the flour to the dish it doesn't clump. (You could also do this with old Bisquick, as mentioned earlier... although add less rather than more, as you don't want to undercut the Asian flavors.)
6) Add this roux to the veggie mix to thicken the stir fry texture.
7) Once the veggies look just under cooked, (so the carrots can have a fork almost stuck in them with ease), add the rice and the rest of the oil.
8) Work the rice into the dish until each gain of rice looks like it has delicious flavors on it! You definitely don't want any clumps of rice.9) Serve HOT!
Cost:
Veggies $0.75
Almonds $1.00
Rice $0.30
Oil $0.50
Seasonings $0.30
Total $2.85
Per serving $0.72
No comments:
Post a Comment