Image photographed and Digital Arts by Paulette L Motzko, PLM Studios, Copyright December 2015
December 18th, 2015
One bag of washed bean sprouts
5 ounces of button mushrooms, wash carefully with a colander, left whole
Bag of really high quality vegetables about 1 pound worth with snow peas, zucchini, squash, red pepper, onion.
Half pound of washed baby spinach
Ken’s light Asian sesame dressing
Dynasty Hoisin sauce
Low sodium soy sauce, any brand but pick one with sodium content
1 tablespoon cornstarch in 2 tablespoons water mixed with a small whisk and set aside.
All you do is simply stir fry all the veggies in a big non stick wok with a little sesame oil and canola or olive oil….I know that’s not an Asian thing , but so what ..it’s good and you the oil is a monosaturate oil like peanut oil -used more traditionally in Asian dishes. Use what you have on hand. And what the heck, I am part Italian!
Above image photographed by Paulette L Motzko
Digital Arts by Paulette L Motzko, PLM Studios
Copyright December 2015
Back to the sizzling wok here…
The wok is going to be full of bean sprouts, but you’ll be amazed at how about a pound of beans sprouts cooks down to way less pretty quick on high heat.
Add the thawed mixed vegetables. ..I have to look at the bag again remind myself what the brand was! I got it at Walmart, never seen it before its hand harvested with the vegetables are all phenomenal it’s worth the extra money that I paid.
Add the spinach last because it’s going to cook the quickest and then just move all the vegetables to the side of the wok and add about a half cup of the Ken’s Light Asian Sesame Dressing with Ginger also found at Walmart amazingly. They’re pretty damn good store quote you can quote me on that! They carry quite a few gourmet items here on Las Vegas, Nevada. California doesnt carry the same products as here in Vegas. They carry more specialized gourmet products in the 24 hour super stores.
The Stir Fry Sauce :
Lastly, add about 2 tablespoons low sodium soy sauce and then 1 tbsp Hoisin sauce and add the cornstarch water mixture, cranking the heat up so you get the sauce to boil. Once it thickens it’s done.
Add 2 cloves garlic if you like , but there’s already garlic in the dressing and hoisin.
Enjoy this with your choice of steamed rice. Thanks to my former roommate Alberto, he left me many things…including GREAT MEMORIES….
One of them was his rice cooker….I smile and think of the incredible things he made in that very simple appliance. It was the only appliance I didn’t already have!
Now I always think of him when I use it….and he was one amazing rice maker…And a nice guy too and wonderful human being. On Las Vegas, Nevada wonderful people really do live here. I know them all!
A resume I wrote for him it helped him land an awesome position as a Medical Assistant in a hospital in New York many miles from Las Vegas, Nevada. Makes me smile from ear to ear when I think the words I wrote helped him live the life he really wanted to.
I served this Healthy, Happy and Easy Stir Fry with a great Curried Rice I made in the rice cooker.
You can simply make it in a good old fashioned pan though.
Yes I know mixing Curried Rice with an Asian style stir fry, like having somebody from India and somebody from Chinese dinner together but who cares what’s wrong with that? My pain is that taste good together to make it shouldn’t matter what it is just goes well together.
2 cups long grain rice
4 cups water
1 teaspoon Delish brand curry powder
2 cloves garlic, chopped
1/2 cup chopped onion
1/2 teaspoon BADIA Seasoning Complete
2 teaspoon extra virgin olive oil or Canola oil
It’ll take about 20 minutes for the rice to cook and then you’ll have some on hand that you can serve 4 hungry people with this or happy leftovers for YOU!
Written by Paulette Le Pore Motzko
Copyright December 19th, 2015