Healthy Weeknight Stir-Fry
Stir-fry is easily one of my favorite things to cook. It’s easy, there is no recipe and you can pretty much add anything you want. Better yet? You can keep it pretty healthy.
I always start with a brown rice base. My secret to the best rice you’ve ever eaten? Use chicken or veggie broth in place of water, in equal amounts. Be sure to stick with the low sodium version if you’re watching your salt intake.
During the summer, I use my trusty grill (because duh!) instead of a wok or saute pan. I just love the smoky flavor it gives the veggies and it makes for super easy clean up on busy weeknights. Pick up some fresh veggies from the farmers market, sprinkle with EVOO and a flaky salt then toss them on the grill to get a nice char. On this occasion I went with mushrooms, onion, zucchini and spicy peppers.
Next you want to find some protein. You can use fish, chicken or any sort of red meat. I also love to use eggs from time to time if I don’t have any meat in the fridge. This time I went with a super lean flank that I marinated in a rosemary, EVOO, lime concoction. Grill for a total of 8-10 minutes for a perfect medium rare. Let it sit for 5-10 minutes before cutting. Seriously y’all, don’t skip this step.
Chop your veggies, meat and mix with rice. The thing I love about this particular version is the ability to control the ratio of veggies to rice. If you’re cutting carbs, use more veggies. Easy. I always top my stir fry with Sriracha!
Anyone else out there love stir-fry as much as I do?