Stir-Fry – Why Try?
If ever there was a compelling reason to try the Quick and Healthy Stir-Fry recipe I posted last week, an email I just received is it! Not only did this email make me literally laugh out loud, it warmed my soul to know that some out there are actually reading and enjoying my blog – and even trying different things. Hope this makes you laugh too (and inspires you to try the stir-fry either as-is or with vegetarian version I modified, below):
“Hi Karen –
It’s been a Lo-Co recipe weekend in our house and I had to tell you that my entire family LOVED the Stir-Fry. It is almost impossible for me to find a recipe that both my kids enjoy…..beyond hot dogs, hamburgers and chicken fingers. Both kids liked this recipe and ate all their veggies with no complaints. I had broccoli, zucchini, squash, snap peas, red peppers and mushrooms in the mix and all veggies were eaten with out any gagging noises being emitted from my kids.
I can’t tell you how much my daughter hates broccoli. A few months ago my husband and I found broccoli florets stuffed in the silk floral arrangement that sits on our kitchen table – only after the stench was so bad that I went on an all out search to find the cause ( I did mention that she is a freshman in HS, not a 2 year old, right) did we figure out she was using it to ditch the veggies. I now have to move our arrangement any night I know I’m making a veggie she doesn’t like. Amazing revelation…my daughter proclaimed she liked the broccoli tonight.
Thank you for making Sunday dinner a hit.”
And hey – I learned something too — I have only ever tried this recipe with broccoli, carrots, green beans and snow peas. Never once thought of zucchini or squash (I dislike peppers so that would never have crossed my mind!)
The timing of this email about vegetables was fortuitous – because the same day I got this email, I also received an email from a blog subscriber asking if I had a vegetarian version of this recipe.
So, I am going to try this recipe again – vegetarian style. And this time, in addition to broccoli, snow peas, shredded carrots and string beans, I’m going to add zucchini and squash. I think I’ll stir-fry these two new-to-me ingredients separately and last because they’re likely to release a lot of liquid which I can then just blot out if needed – and thus any excess liquid won’t prevent my broccoli, string beans and carrots from crisping right up.
I would add TOFU for protein, but I don’t know how. Maybe I should look that up. You think? But I find tofu way, way intimidating. So many questions: what kind do you buy? How do you cut it? Is straining involved? I have no idea, really.
Any tofu advice or suggestions, please send them on in!