Stir Fry Crazy

I have never been a big fan of homemade stir fry. They always seem to turn out on the bland side. The take-out versions seem so much better. Maybe it's that stealthy MSG.

Since I am not a big stir fry-er, I am wary to try a new recipe. But being desperate for a quick, easy, and healthy mid-week meal, I gave this one a whirl.

It's a simple Beef With Broccoli. I found the recipe in an old Cooking Light cookbook, but I took many liberties with the original version.

I added additional vegetables to the obvious broccoli: carrots, mushrooms, red peppers, and onions.

The recipe called for reconstituted sun dried tomatoes. I wasn't sure about this particular ingredient, but I really liked them. They added a savory-sweetness that was nice.

After cooking the beef, I sauteed onions and garlic in some canola-sesame oil mix. Once softened and browned I added the broccoli.

When the broccoli was tender I added the other vegetables.

When the vegetables were cooked through I added the meat. The sauce was a basic mixture of tamari, chicken broth, and corn starch poured over the top and stirred until thick.

I serve most Asian-inspired dishes with what I call Spicy Cabbage. This particular side is so easy. I thinly slice a head of cabbage. Add to a pot with some tamari, garlic powder, and red pepper flakes. Cook until tender.

My family is a big fan of cabbage. It's full of fiber and very cheap. I use it a lot because it can really stretch a meal.

Add some brown rice, and dinner is served.

This meal was so quick I had time to bake a raisin spice version of the Stick and Twig Cookies. I followed the basic recipe but added allspice, vanilla, and raisins instead of chocolate chips.

They were a big hit. To quote The Boy: "Mom...these are really good. Please send me one in my lunch. I'll actually eat it."