Posts tagged ‘Stir-fry’

Ginger Miso Stir-fry!

I spent all day hoping for the snow to actually start sticking so that I could go home early, but unfortunately all I got was wet mush – ugh!  I hit up the gym after work to get rid of my frustration at the disappointing wintery mix with some serious pool time.  32 Laps = 1 full mile of swimming.  Yup, I am part mermaid.   :mrgreen:

I left the gym feelin’ like a complete Starvin’ Marvin and had a seeerious hankering for some comfort food!  Ok, well in my world comfort food comes from Candle Cafe.  😀 Candle Cafe is by far my favorite order-out place in NYC… it’s a fabulous vegetarian restaurant with a focus on organic, seasonal cuisine.  Even the meat eating brother-in-law and fiance love it!  My hands down favorite dish there is the Ginger Miso Stir-fry.  Satisfied a serious craving my friends…

Check it.

So after the most awesome dinner ever I got ta thinking… why can’t I make this myself?  And so begins the Ginger-Miso dressing experiment.  I googled “ginger-miso dressing” today and got a TON of results.  I mashed them all together and made my first attempt at re-creating the sauce of the gods. 🙂  No, I haven’t fully tested this out yet so I might have to make a few tweaks to the dressing, so as of now the recipe’s a secret. 😉

Stay tuned for what’s inside this creamy deliciousness… I need to make sure things are perfect before I release it to the public.  Nighty-night chickadees!


February 25, 2010 at 9:56 pm 1 comment

Tongue Thai’d!

Tonight I finally got out of my soup & fries rut and made up a new recipe.  I’m not totally sure if this is actually Thai, but it sorta reminded me of a non-greasy Pad Thai.  I call it “Thai-Fry” because it’s essential a noodle dish and a stir-fry mixed all together.


  • 1 package Shirataki noodles
  • 2 c. mixed frozen veggies (I used Seapoint Farms mix)
  • 1/3 c. chopped cauliflower
  • 1 tsp crunchy PB (I used Whole Foods brand)
  • 8 shelled peanuts, chopped
  • 2 Tbsp soy sauce
  • ½ tsp powdered ginger (or use fresh!)
  • 1 clove garlic, minced(1/4 tsp), garlic
  • 1 tsp cornstarch, mixed into 1/3 c. water

Mix together the PB, chopped peanuts, soy sauce, ginger, garlic, and cornstarch mix in a cup and set aside to be used as a sauce.  Stir-fry veggies with a little sautéing liquid (oil/water/soy sauce).  Next add the shirataki noodles to the pan and pour in the sauce.  Sauté until sauce has thickened and noodles are heated through.  Dump the whole mixture onto a plate and pull out the chopsticks!! 😉

January 28, 2010 at 8:15 pm 4 comments

Lunch Re-runs

Sorry to dissapoint with the un-exciting lunch today – it was kind of a repeat of Monday.  The other half of my acorn squash filled with applesauce and cinnamon.  I just really like the portability of these for work.  They fit perfectly in a square tupperwear, can be filled with a variety of fillings, and help make sure I get a good dose of veggies in without having to make a salad (I prefer hot food over cold foods in the winter).img_1941img_1942

I also had a baggie of PB Bumpers cereal, which I ate along with a handful of peanuts and pistachios. img_1943 I love getting nuts still in their shells so I have to crack them open myself… it makes eating them kind of a game. 🙂  I also had the tiniest most adorable clementine.  For some reason though, my lunch filled me up, but really didn’t satisfy me.  What’s up with that??  I have been craving salty popcorn all morning like it’s my job.  I guess we all know what I will be snacking on later tonight… 😉

Over lunch I caught up on all my blog reading and saw, much to my delight that Lindsay of For the Love of Oats chose Pumpkins as this week’s BSI!!!  Seeing as how I love all things pumpkin or squash, I am pretty psyched about this.  I can’t wait to get my creative juices flowing this week and come up with an original recipe this weekend.  I use squash and pumpkin almost daily, but I want to come up with something extra special for the BSI contest.

Right before I left I got hungry again so I had one of these guys… I think I’m obsessed with them.img_1955img_1954

Stir-Fried Goodness!

I got off from work reeeally not wanting to cook, or do anything at all for that matter.  But I wasn’t super hungry and it was still early so I figured I had some time to kill.  What better way to get out of a funk than go for a quick run.  I had to go to the ATM, so instead I decided to go one that was 1 mi away so that I could get the blood flowing.  When I came back I felt totally refreshed.  I got my laundry, showered, picked up some fresh veggies to add to some tofu, chicken and beef I had marinating, and got to work on my stir-fry!img_1946

I’m pretty sure stir-fry is my favorite go-to meal in a pinch.  As long as you have rice pre-made, everything – from the cutting to the cooking lasts about 20 minutes.  How much easier can you get?img_1947

I made a nice little plate of fried rice to go along with it with some eggs, peas & carrots to bulk it up.  Here’s how to make some excellent Fried Rice (no, this is not authentic).

Fried Rice:

  • 2 cups cooked brown rice
  • 1 tbsp grapeseed oil (or any other mild tasting oil)
  • 1 egg + 1 egg white
  • 1/2 c. frozen peas & carrots (thawed)
  • 1 c. bean sprouts (optional) – the thick white kind in Asian stores
  • splash Tamari or Soy Sauce

Simply throw the oil into a pan over high and add the egg, scrambling quickly.  Next add the peas & carrots and sramble a bit and then dump in the rice.  Toss everything together and continue to cook over high heat without stirring in order to crisp up the rice a little bit.  Toss the rice to evenly crisp every few mintues. When You reach the desired level of crispiness, mix in the bean sprouts and add a splash or two of Tamari and cook until the beans are heated through and serve!

The stir-fry consisted of: bell peppers, steamed green beans & waterchestnuts, tossed in some red chili paste, tamari sauce (regular soy can be used), sesame seeds, and fresh, minced ginger.  Yum!!img_1948

I was kinda wiped after dinner so I watched some history channel and was in bed by 10pm… Niiiice.  😀

November 20, 2008 at 10:12 am 4 comments

Spicy Tofu Stir-Fry

Tonight was the VP debate, which I’ve really been looking forward to, so I wanted to make something that would be fun to eat with minimal clean-up so that I could settle down and enjoy the show. T requested “anything with lots of vegetable”, so I decided to come up with a vegetarian stir-fry (I’ve been craving fried rice).

I’d never cooked with tofu before, so I went to KERF for some instructions on how to prepare it. I used MoriNu Silken Firm tofu, per Kath’s instructions, that I found at Health Nuts on 2nd Ave. Here’s how it went down:

Prepare Tofu:

  • Cut tofu into uniform slices (1/2” thick)
  • Place tofu slices between papertowls or a dishtowel and weight down with a heavy book or pan for about 20 minutes
    • This gets the water out so that it will be able to absorb more of the marinade
  • Dice tofu and soak in marinade

…while the tofu was being pressed, I made a marinade for the tofu and assembled my ingredients. Below are the recipes:

Marinade for Tofu:

  • ½ tsp red chili paste
  • splash red wine vinegar
  • 1 tbsp soy sauce
  • ¼ tsp ginger powder
  • sprinkle salt & pepper

Fried Rice:

  • 2 cups cooked brown rice
  • 1 cup frozen peas & carrots (thawed)
  • 1 egg + 1 egg white (T said he would’ve preferred more egg)


  • 2 cups diced broccoli (blanched in hot water)
  • 1 medium red bell pepper, sliced thin
  • 1 8oz. can bamboo slices, drained

Stir-Fry Sauce:

  • 1 tbsp chopped unsalted peanuts
  • 1 tbsp tomato paste
  • 1 tbsp Tamari sauce
  • 1 tsp red chili paste
  • 1 tbsp fresh ginger, minced
  • dash black pepper

About half-way through all of this I threw the marinated tofu in the oven to bake at 425 for about 20 minutes. First I had it at 325, but nothing was happening 😦 . Tofu about to go into the oven:

The way I like to put this all together is assemble all the ingredients first because this cooks FAST! First I turn a pan on high with about ½-1 tbsp grapeseed oil (or any other light tasting oil). Next I add the eggs, scrambling them a little first and then I pour in the cooked, drained rice, peas & carrots. I stir this around a little and lower the meat to medium high. I let this sit for a few minutes while I star the stir-fry because I like when some of the rice gets crunchy.

Next I turn my burner on high and put on the wok with another ½ tbsp grapeseed oil. I threw in the peanuts first by themselves for a couple seconds and then threw in all the veggies. I let this cook for only about 2-4 minutes and then threw in the sauce and mixed it around. At the very last minute I took the tofu out of the oven and threw that in too. Cooking time will vary depending on how big you cut the veggies, but be careful not to cook for too long!!

I think next time I’ll cut veggies smaller and add more eggs to the fried rice, but it tasted delicious anyway!  Here’s the finished product:

October 4, 2008 at 12:47 pm Leave a comment

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