15 June 2010

asian sprout-y stir fry

Another sprout recipe for you.

  • tofu, chicken or steak (we used tofu)
  • bell pepper, sliced thin
  • carrot, shredded
  • red onion, sliced thin
  • mushrooms
  • sprouts
  • soy sauce, or stir-fry sauce, or teriyaki or whathaveyou (we used a store-bought jar)
  • udon noodles

  1. Cook the tofu (or chicken or steak) in a large skillet.  Bonus points if you have a wok.  We don't.  (If you use tofu, remember to dry fry it first to get the moisture out and prevent a soggy stir fry mess.)
  2. Add in the bell pepper, carrot, red onion, mushrooms and sprouts and cook until all are tender.  Meanwhile, cook the udon noodles according to the package.  Ours took about 4 minutes.  Drain and set aside.
  3. Add in your sauce of choice, in the quantity of your choice.  Easy directions, right?
  4. Combine noodles with the vegetables and simmer for another few minutes.
We added a fair amount of honey to our stir-fry sauce, which made it divine.  We didn't marinate the tofu because we didn't think of it soon enough, but I'm sure that marinating whichever protein you choose ahead of time would really up the ante.

1 comment:

  1. This looks delicious and not too hard! Looking forward to trying it.
    What sauce do you use? I haven't found a stir fry sauce recipe that I like yet.


Hi & thanks for joining in! I try to respond to comments directly at the post page, so check back frequently.