Stir Fry Two Ways…

I know I have been AWOL lately. Lots of reasons including practice hours, homework, work, husband out of town, etc. etc. On top of the normal reasons most of us struggle with cooking, I have decided to become a Pescatarian, only eating seafood and vegetarian meals. I decided to do this for a few reasons; feeling better about the food I am putting in my body, better for the environment, makes me feel better, and I just really don’t want to eat meat anymore. So, I will still cook meat for my family, especially when all four of us will eat together, but I will incorporate my spin on what I am making for me. I think that the family is going to be eating a lot more fish meals, which is a good thing.

Anyways, tonight I made stir fry two ways; one with chicken and one with tofu. The girls tried the tofu and didn’t mind it, but I don’t think I have converted them quite yet 😉

The sauce was made of hoisin, teyiyaki, fish sauce, and half a bottle of ginger mandarin marinade I found in the fridge. A little of this and a little of that; no real measurements. I marinaded the tofu and chicken in separate bowls with the marinade for 30 minutes.

I cooked the the chicken in a bit of oil first before adding the veggies. In the wok with the tofu, I added everything together. I sauteed everything together until all the veggies and chicken were cooked through. I also cooked up some sushi rice to have with it, but noodles are yummy here, too. It was super tasety, and I have plenty of leftovers to bring to lunch or have for dinner this week.

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