Hello sweet friends! I hope your weekend was as splendid as mine. I was feeling run down last week from work and fortunately, the weekend had a recipe of rest and Yoga Teacher Training on tap to restore my energy and spirit.
I taught my very first series to a small group yesterday! I’m really glad we weren’t told we were teaching ahead of time, as the first time seems intimidating, but it was actually okay! I survived and it felt surprisingly good. Almost natural. I’m so thankful for this experience and to be surrounded by positivity. It was just what the doctor ordered.
My first students, a.k.a. other teacher trainees. 😉 I’m so amazed by the wonderful folks in my class.
When I got home from my day, this love bug was waiting. We ran and played in the yard in the cool fall air for a bit. To my surprise, he and the hubby did my laundry and picked up around the house. I have the best boys ever.
The hubby is also a talented photographer. 😉
I whipped together one of my favorite big batch recipes for dinner and to pack for lunch this week. This recipe is perfect when you’re in a hurry and craving some Asian faire. The best part is you can use whatever you have in the fridge!
Start by heating some sesame oil in large skillet. You could use a wok here if you have one.
Chop your veggies. I had zucchini and broccoli on hand, but feel free to use anything you like! Carrots, corn, peas, edamame, or bell pepper would work well.
Toss into the heartier veggies in first. I started with the broccoli and added the zucchini after 3-4 for minutes.
Then I added green onion, garlic and ginger. Allow to cook for 1 -2 minutes and mix throughly.
Add in your grain. I went with 3 cups of quinoa I made with veggie broth the night before. Any grain like rice or even cauliflower rice would be awesome here.
Add in some rice vinegar and tamari or soy sauce. I add about 2 tablespoons of each, but feel free to adjust to taste. Mix throughly and cook 3 minutes to allow the liquid to absorb.
Next yell out ‘fire in the hole!’ as you make room in the middle of the pan. If the pan is dry, add a tiny bit of sesame oil in the center and heat.
Crack in a few eggs into the center of the pan and allow to cook for 2 minutes.
Mix egg into stir fry and cook 2-3 minutes longer. Add fresh herbs or green onion, slather in sriracha then feast!
Protein-Packed Asian Veggie Stir-Fry
- 3 cups cooked grain of choice – quinoa, brown rice or cauliflower rice work great
- Veggies of choice and quantity – I used a bag of broccoli florets, baby zucchini, and green onion
- 2-3 eggs
- 2 TBL Sesame Oil
- 2 TBL Rice Vinegar or Mirin
- 2 TBL Tamari or Soy Sauce
- 1-2 cloves garlic
- 1 tsp minced or fresh grated ginger
- Optional: cooked protein of choice
- Optional toppings: sirracha, fresh herbs like cilantro, green onion or sesame seeds.
Heat large pan or wok over medium-high heat. Chop veggies and add heartier or frozen veggies to the pan first. Add in softer veggies next and cook 2-3 minutes. Add garlic and ginger. Cook 2 minutes and mix into the veggies throughly. Add cooked grain, rice vinegar and tamari. Mix throughly and allow to simmer 2-3 minutes or until the liquid is absorbed. Create a hole in the center of the stir-fry mixture. Crack eggs in the center and allow to cook 2 minutes, then scramble. Allow to cook 2 more minutes, then mix into stir-fry. Add toppings of choice and stuff into face.
Let me know if you try it!
So tell me:
- How was your weekend? Do you feel rested or not so much?
- Do you have a big batch recipe you love?
Have a beautiful day friends!