Saturday, December 21, 2013

"Going on Vacation" Stir Fry

"Going on Vacation" Stir Fry

This recipe was started on  the mere fact that I had a medium sized red onion and a head of garlic that I wanted to cook up before heading out of town for Christmas.  I literally started frying them up in a wok before I even knew what else I was going to add to the pan.  With my husband's input (who also put the beer mug in my ingredient photo), we decided on mixed vegetables, black beans and some cooked quinoa and brown rice.  The pan got hot really quickly so I added a bit of water and then some soy sauce to add flavor, along with some fresh grape tomatoes.  For a bit of crunch and extra protein and nutrients, I topped it off with pumpkin seeds, and to be honest, it was one of the most satisfying meals I have had in awhile. (maybe I was just really hungry!!)  Although I am sure I may end up with onion breath later tonight, I cooked the garlic and onion so long that they were definitely more sweet than anything and my husband and I cleaned our plates down to the last morsel of rice. Obviously, the whole point of this meal was to use what I had on hand and what I needed to get rid of before leaving for 10 days, so you could easily change up the vegetables you use, the starch, beans or even the seasoning.  But I had to share this because it came out so unexpectedly delicious.

"Going on Vacation" Stir Fry
some of the ingredients

2 T. organic canola oil
1 medium red onion, chopped
1 head of garlic, chopped
10 oz. package organic frozen vegetables
1 can organic black beans
12 organic grape tomatoes
1 T. soy sauce
2 C. cooked organic quinoa & brown rice
1/4 C. pumpkin seeds, optional

In a wok or large frying pan, heat the oil over medium heat and then add the chopped onion and garlic.  Cook down until translucent and almost browned, at least 15 minutes.  Add in the frozen vegetables and cook until thawed and softened.  Stir in the beans and the tomatoes and cook all together for another 5 to 10 minutes, adding in the soy sauce and water if necessary.  Add the cooked quinoa and brown rice, stir and heat through.  Divide onto two plates and top with pumpkin seeds, in desired.

onion, garlic and vegetables

ready to serve

dinner for two is served!

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