Go-To Veggie Stir Fry

This recipe got me. The first time I ate dinner at his house, he made this recipe with chicken. I’m not going to say it was love at first taste, but we are getting married next year.  This recipe is simple and quick to make.   

For awhile last year we were vegetarian and this recipe was a staple. We decided to go vegetarian for largely financial reasons as well as to see how it affected the way our bodies felt. Joel says he also wanted to challenge his cooking abilities, so there’s that.

If you want to read his original post on the nuts and bolts of boiling rice and then throwing all the ingredients together, you can find it here.  

There are tons of great reasons to go vegetarian, but those were ours. Because of my stomach issues I stopped eating red meats 5-ish years ago. Believe me, it’s sad for a Texas Girl to not be able to eat beef, but I feel better since giving it up(you can’t make me give cheese, it will never happen!).  

Any who, those were more so his reasons anyways, I am not the cook in our home and I was just glad he didn’t make us go keto or vegan. Thank the kitchen gods for that.  

The trick to going vegetarian is to realize those processed substitutions are not meat. They don’t taste like meat so might as well figure out how to get protein and a filling meal by adding in flavor. This recipe accomplishes protein content that by adding in sunflower seeds and eggs. Like I said vegetarian not vegan.  

We tend to think on the side of trying to become financially independent. We’re in the Midwest and enjoy a low cost of living that helps us save while one of us (me) tries to get out of student loan debt.

If we assume:

• a cup of rice costs 29 cents a cup
• 2 eggs at 18c
• bag of frozen veggies at $1.99,

That leaves the other things that are largely added for taste and after initial purchase can be reused in other meals. Strong seasonings are a must so that you don’t feel like you are missing the flavors of meat. 

Essentials that we keep on hand are: sesame oil, soy sauce, chili garlic sauce, jarred garlic, and crushed red pepper. Ginger is bonus that we don’t often get.

We have an amazing local Asian Grocer that we can buy some of the seasonings in bulk and on occasion will buy fresh ginger. I’m a big fan of shopping local and supporting minority businesses and tbh they have great deals on harder to find items.  

For a total for 4 servings, and leaving out the cost of seasonings, it costs .61 per serving . This meal is filling and easy on the budget. Adding in meat will definitely drive up the cost per serving.

Either way you cook it,  it’s a pretty hardy meal that reheats well when you’re trying not to eat out.  

Happy Cooking!! 

*This post probably did not pass the attention test, but you were given ample links to skip the content 😉 

Veggie Stir Fry

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Deliciously easy stir fry, using frozen veggies, makes this a super easy, but tasty recipe.

• Author: Joel Mann
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 45 minute
• Yield: 4 servings 1x
• Category: Recipes
• Cuisine: Chines

Ingredients

Scale 1x2x3x

Sauce

• 1/4 c. sesame oil
• 1/4 c. soy sauce
• 1 tbs corn starch
• 1 tsp chili garlic sauce
• 1 clove garlic
• 1 tsp dried diced onion
• 1/2 tsp salt
• 1/2 tbs crushed red pepper
• 1/2 tbs minced ginger

Stir Fry

• 1 c. dry jasmine rice
• 1 c. frozen veggies (I use an Asian mix)
• 1/2 tbs minced ginger
• 2 cloves garlic minced
• 1 medium yellow onion (diced)
• 2 eggs
• 1 tbs sesame seeds

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Instructions

1. Begin by pouring 2 cups water with 1 cup rice, and bringing to a boil.
2. Reduce heat and cover for 15 minutes, or until all water is gone.
3. While the rice is cooking, mix the all the sauce ingredients, mix well (note – the starch will thicken the sauce after it is cooked).
4. Heat a large skillet (I use a wok for this), and add about 1 tbs of sesame seed oil.
5. Add the onion, garlic, and ginger to the skillet, and cook until the onions are translucent and the ginger is fragrant (about 5 min.).
6. Add the frozen vegetables, stirring occasionally to cook them.
7. Now either in a separate skillet or a clean part of the Wok/skillet, crack the eggs, and scramble them, trying to prevent them from being combined with the rest of the veggies.  Once cooked, combine them with the veggies.
8. Next, add the sauce mix.  Making sure to stir the veggies, so the sauce covers the veggie mix.  Cook for about 3-4 minutes on medium heat until the sauce becomes bubbly and begins to thicken.
9. Sprinkle on the sesame seeds.  Remove from heat.
10. Once the rice is done, you can serve 1/2 cup cooked rice with 3/4 c. veggie mix.  Enjoy!

Keywords: Stir-fry Vegetarian Chinese Easy Budget

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