Stir “No Fry”

This is one of my favorite “Asian twist” meals. It’s perfect for when you need a healthier version of Chinese takeout, and is a delicious way to get your vegetables.

Stir “No Fry”

1 Red Bell pepper

1 carrot

1 Medium yellow onion

1 small head of broccoli

1 small head of cauliflower

½ block of Firm Tofu (drained and pressed)

250 ml low-sodium soy sauce (or coconut aminos)

3 tbs. White vinegar

4 tsp. stevia

2 cups rice, (white, brown or jasmine) cooked

5 ½ cup water, divided

 

 

Dice the onion and carrot into bite-sized pieces. In a small frying pan, over medium heat, water sauté the onion and carrot until onion is translucent.

Dice bell pepper and add to the onion/carrot mixture, sauté until fragrant.

Chop both the broccoli and cauliflower into individual florets.

In a large pot, combine bell pepper, carrot, onion, broccoli and cauliflower, and cover with 1-cup water. Simmer on low heat until carrots are fork tender.

Dice tofu into 1-inch cubes. Drop into the vegetable mix

Add soy sauce, vinegar and Stevia to the tofu/vegetable mix. Bring to a simmer, and cook for another 5-10 minutes.

In a separate saucepan, combine rice and remaining water, and boil rice until water disappears, and rice is tender.

Plate this dish by spooning a portion of rice into the bottom of a bowl, and ladle the stir-fry mixture over top. Enjoy hot or cold!


If you enjoyed what I’ve written and it is interesting to you, send $5 in BitCoin to this address.  It will help me continue to create new recipes!

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