I have been menu planning in an effort to keep my grocery budget down, so I purchase all the groceries a week at a time. Sometimes by the time Friday rolls around my family either isn’t in the mood for what is left on the menu, or they have eaten up some of my ingredients! Thats when I open the fridge and look for things to dump in a stir fry.
The stir fry pictured contained baby carrots, asparagus (I love that asparagus is in season and cheap right now!) and seitan. I try to make a loaf of seitan about once a week so we can whip up some stir fry, or even slice it for sandwiches throughout the week. You could use tofu, or whatever strikes your fancy.
I just threw the vegetables in my big sauté pan, poured a little veggie broth in and cooked them with the lid on tip they softened a bit. Then I threw in the seitan, added the stir fry sauce and sautéed everything for a few minutes.
I have mentioned our 25 pound bag of rice before, so that is obviously a staple we always have on hand. I cook it up with some vegetable broth (if we have it, otherwise just water) and toss it in the pan with the stir fry and mix it in so it picks up some of the sauce.
- 2 T vinegar
- 2 T soy sauce
- 2 T agave nectar
- 1/2 orange
- 1 T arrowroot powder
- Use a citrus juicer to extract the juice from 1/2 of an orange. Then whisk orange juice, vinegar, soy sauce, and agave nectar together. Whisk in arrowroot powder. Add to stir fry dish and cook until everything is coated and sauce is thickened.