3-types-of-cooking stir fry

I had left over vegetables so what else to do other than make a stir fry. For this I braised the tofu just like here, fried eggplant and cooked the rest of the veggies in a pan.

Ingredients:

• braised tofu
• vegetable oil
• 1 eggplant, sliced thin
• salt and pepper
• paper towels
• 1 carrot, sliced thin
• 1 cucumber, sliced thin
• 1 jalapeno, chopped
• 1 red onion, chopped
• 3 tomatoes, chopped
• rice

1) Cook the tofu as directed.









2) Heat vegetable oil in a pan, with enough oil to cover the bottom and go up about 1 cm.
3) Once the oil is hot but not smoking, add the eggplant. Depending on the size of your pan you may need to do this 2 or 3 times as you do not want to crowed the pan.





4) Flip the eggplant when it is brown on one side.
5) Remove the eggplant when it is brown on both sides and place on a paper towel.
6) Remove from the paper towel and add salt and pepper





7) Heat 3 TBSP oil in a pan.
8) Add the carrot for about 3-5 minutes.
9) Add the cucumber for 2-3 minutes.
10) Add the jalapeno and red onion for 2-3 minutes.
11) Add the tomatoes for 1-5 minutes, depending on how you like them cooked.
12) Serve the tofu and vegetables on top of rice with the eggplant on top to add crunch.

Eat Your Greens Stir Fry

I keep seeing things online that tell me to eat more green vegetables, so here it goes.

Ingredients:

• 2 TBSP vegetable oil 
• 2 cloves of garlic, minced
• 2 green bell peppers, chopped
• 1 jalapeno, chopped
• 1/2 a cucumber, chopped
• 1/2 an onion, chopped
• salt and pepper
• 1/2 a head of cabbage, chopped
• 8 green onions, chopped
• 2 TBSP soy sauce
• rice

Directions:

1) Heat the oil in a large pan.
2) Add the garlic and cook for 2-3 minutes.
3) Add the bell peppers, jalapenos, cucumber, onion, salt and pepper and cook for 5 minutes.






4) Add the cabbage, half of the green onions and soy sauce and cook until the cabbage is wilted.
5) Serve on top of rice with the rest of the green onions on top.

Sweet & Sour Stir Fry

Budget Bytes was right, this is super quick when you don't have a lot of time to cook...or you had a really late lunch and just moved to a new place and thus don't have any food and need to get something quick at the store before it's too late. I made a few changes based on what we had around (i.e. no corn starch, so I left out the water too, as the corn starch would thicken and reduce the water).

Ingredients:

• Frozen stir fry vegetables (I just found a package that I liked, because there were none labeled 'stir fry' at the Stop and Shop by me) (contained broccoli, carrots and red and orange peppers)
• 1 TBSP vegetable oil
• 1 TBSP garlic powder (I really like garlic...)
• 2 TBSP brown sugar
• 1 TBSP ketchup
• 1 TBSP soy sauce
• 1/2 TBSP rice vinegar
• 1/4 tsp ground ginger

Directions:
1) Combine the brown sugar though the ginger adding a bit of vegetable oil (I used 1 extra TBSP) to make it smooth.
2) Place the vegetable oil and garlic powder in a pan and warm.






3) Add the frozen vegetables and saute until warmed though.







4) Add the sauce to the hot pan and allow it to come to a simmer so you're sure the sauce is warm through too.
5) Serve with rice or on it's own (a friend was making rice but it was not done in time and I used a scoop of rice to eat my leftover sauce with).