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Wednesday, July 16, 2014

Vegetable Egg Stir-Fry with Radishes


Serves 1-2

Please excuse the paragraph justification not working.

The next time that you feel like buying radishes to add to your salad, and end up not buying them because you don’t want to waste the entire bunch before you get a chance to eat them, buy them anyway.
A radish tastes different once it is cooked; it gets a slight sweet, nutty flavor and texture similar to an onion or potato; try them in stir-fries or roast them with meats and other vegetables. People also pickle them :)


This is just a quick stir fry with egg and other fresh veggies that I had available. I was out of soy sauce but happen to have a Chinese take-out packet (who doesn't?:) The dish doesn't need any other seasonings (no extra salt was added).

If you end up with extra bok choy, and don’t plan to eat it right away, freeze it.


Wash and separate the leaves from the stalks. Place them in boiling water (AKA Blanching) for a couple of minute of minutes. Either transfer the bok choy to a bowl of ice water immediately or place the bok choy in a bowl (in the sink) and let the cool water run over it. Use your hand to check when the bok choy is cool to the touch, and place the pieces on a drying rack or in a colander. let it dry a few minutes then freeze the stalks and leaves in separate small freezer bags. Remove as much air as possible. They’ll be ready to add to soups, stir-fries, or other meals. I would use them up within a few weeks!


Ingredients (mostly just a handful of each, and chopped)

  • Bok Choy separated from the leaves (chop the leaves)
  • White onion
  • Radish
  • Red Bell pepper
  • Garlic
  • Egg
  • Rice (handful of pre-cooked rice (mine is yellow; it was cooked with turmeric)
  • Packet of soy sauce (Tablespoon)
  • Oil


Directions

In a large skillet, saute the bok choy stalks, onions, radishes, and peppers over medium-high heat. 
(I usually use Smart Balance Oil; I used a few teaspoons of peanut oil this time.)
Don't add the garlic yet, or it will burn.


Saute until the vegetables start to brown.
Add the garlic, stir and cook it for a couple of minutes.


Make space in the center of the pan, add a drop more of oil (wait until the oil is hot) then, 
add a beaten egg. Place the bok choy leaves on top of the vegetables, and let the egg cook a minute.


Using a fork, stir the egg until it is finished cooking.



Stir everything together.




Add the rice and a tablespoon of soy sauce. Stir again until well combined and hot.


Enjoy!

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