at home with ann

This was just a basic stir fry, with a couple of interesting additions.  First, instead of using rice or noodles, I supplemented the vegetables with quinoa.  A slightly different texture, but also very high in fiber and protein.  And gluten free, if you care about that sort of thing.  Second, instead of cooking the quinoa in straight water, I took an idea from Veganomicon and cooked the quinoa in a combination of water, pineapple juice, and soy sauce.  It added another flavor dimension, a little sweetness in the background. The rest of the stir fry was pretty basic, lightly sauteed and steamed onion, bell pepper, broccoli, and swiss chard (I added this in because we had a bunch in our CSA and, try as I might, I don't really like it.  I know it's super healthy, so stir fry is a good way to use it to create some bulk and add nutritious vitamins.) I seasoned the vegetables with a drizzle of sesame oil and ginger rice wine vinegar.  Once the quinoa was ...

I thought I had a fridge full of vegetables ready to go into a stir fry.  When I actually took a look, it turned out to be mostly broccoli, but broccoli is good stuff, so broccoli stir fry it is.  As with any stir fry recipe I share with you, all the ingredients and amounts are customizable to your tastes or what you have available. It's all about creating a mixture of vegetables (and meat if you're into that), a savory sauce, and some grain to serve it over. Broccoli Stir Fry with Peanut Sauce Ingredients: 2 bunches broccoli, cut into florets (about 3 cups) 1/4 bell pepper, sliced (I thought I had more, but no) 1 onion, sliced 2-3 carrots, cut into matchstick slices 1-2 teaspoons canola oil any other vegetable you like - celery, mushrooms, bok choy, whatever spaghetti, soba noodles, any kind of noodle or rice Peanut Sauce 1/4 cup peanut butter (I used crunchy) 3 Tablespoons soy sauce 1 Tablespoon each sesame oil, mirin, and rice wine vinegar 1/4-1/2 teaspoon c...