If there was one meal I can easily always be in the mood for it would definitely be stirfry. Not only for it's Asian flavor, but for it's versatility! During these 23 years of my life i've easily eaten dozens of different stirfry combinations, and they just keep getting better. This recipe kind of came up out of nowhere, the first time I made it I realized how big of a batch I had created and how quickly it could turn into a great meal prep option! So as you can imagine this instantly became my meal prep go-to. I was able to combine almost all of my favorite veggies into this pan of greatness...as weird as that may sound. You will find that in the recipe I do include egg-whites. The thought of eggs being a part of a plant-based diet has been stirring up controversy in the vegan/vegetarian/plant-based world for years. For me -- I find that occasional egg whites are okay, I will note that I do not consume the yolk of the egg because I find the nutrients I need are in the egg whites, plus they work as a great binder for the stirfry to give that "fried rice feel". Whether you choose to use eggs or not or maybe produce a vegan substitute is up to you, but for me I enjoy a little egg white action and with that being said let's continue on to the recipe! Super Savory Stirfry Ingredients (recipe makes roughly 5 meals @ 1& 1/2 c per container) 1.) 3-4 baby sweet potaotes 2.) 1 can of black beans (rinsed) 3.) 1 yellow "summer" squash 4.) 1 c brown rice (pre cooked) 5.) 2 carrots (chopped) 6.) 1 bag steamed broccoli (approx. 2 cups) 7.) 1 1/2 tsp ginger 8.) Soy sauce (amount is to your liking I normally use about 1/4 c or so) 9.) 1 container/box baby bella mushrooms chopped 10.) 1/2 yellow onion 11.) 1 orange pepper (chopped) 12.) 3 Egg whites (optional) 13.) Salt & Pep 14.) pinch of smoked paprika (Trader Joes) 15.) Oil (I use Trader Joes Avocado Oil) Instructions 1.) Prepare your brown rice (I do mine on a stove top) 2.) In a large skillet saute the onion and orange pepper until soft and the onion is transparent 3.) Chop all veggies 4.) Once onion and pepper are done dump in all your veggies into the skillet 5.) Saute with your Soy Sauce 6.) Once your rice is done, add the entire thing (if it fits) into the skillet and stir 7.) Here I like to add more Soy Sauce because the rice absorbs a lot of it 8.) Whisk your eggwhites 9.) Add in your egg whites to your skillet and mix until the whites are cooked 10.) Add in your ginger, salt, pepper, paprika, and mix until fully combined 11.) That's it!! Quick, easy, and can be made in bulk for the week! Can you go wrong with that? I think not! Test it out and tag me in your pics of your stirfry combinations! --> @amandaperri Until next time... Stay Green, Amanda
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January 2018
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