I like to experiment with food, and I made a stir-fry last night that actually turned out to be really good! And good for you to boot! So here’s the recipe if anyone wants to try it…and if you do try it, tell me if you like it! It’s super easy and quick to make.
I didn’t really use any actual measurements, I just kind of threw stuff together. I’ve made measurements here of how much stuff I figure I put in. You might want to adjust to taste, but I think it’s pretty close.
Ginger-Curry Stir-Fry
You need:
-medium-size wok
-3 tbsp. olive oil or canola oil
-Large tortilla wraps, white or whole wheat (a bag of 10)
-1 block extra firm tofu, cubed (into about 1/2" chunks)
-3 cups frozen mixed veggies (I used a blend of sweet peas, baby carrots, snow peas, and baby corn)
-1 small can sliced water chestnuts (approx. 284ml)
-1 small can pineapple tidbits
-1 clove garlic, chopped
-4 tbsp. teriyaki sauce (I used Kikkoman, very nice flavor)
-4 tbsp. VH teriyaki sauce (this is thicker than the Kikkoman)
-1/4 tsp. curry powder
-1/2 tsp. powdered ginger
Heat the oil until warm over medium heat in the wok. Add garlic and tofu, cook 5 mins. stirring occasionally until well coated in oil. Add frozen veggies, cook 5-10 mins. until thawed. Add remaining ingredients. Continue to cook, stirring occasionally, for about 15 mins, until liquid has evaporated slightly. Remove from heat. (the sauce will thicken up as the stir-fry cools). Spoon onto wraps and roll up. Eat. Yumm-eeee!
Probably serves about 6-8 people.
I’m going to go have some for lunch right now. Enjoy!
