Feb 4, 2016

Vegetable Stir Fry - Veggie filled Breakfast

Yup, this is what my husband eats during the weekdays for his breakfast. Initially I found it hard to cut the vegetables and saute it every morning when I have to deal with two middle-schoolers. It was little bit overwhelming for me.  But I felt bad not to make it for him and giving some unhealthy carb rich breakfast every day.  So I started planning and got the hang of it now.
 I chop the vegetables in a big batch and store it in the refrigerator and use it everyday. Here is what I do to make this breakfast:


  1. Bell peppers - 1 1/2 cups (chop it as bite sized cubes)
  2. Green onion - 2
  3. Zuchini - 1/4 cup (chop it )
  4. Cucumber - 1/4 cup
  5. Mushroom - 3 (Medium sized; Chop it)
  6. Bog Choi leaves - 2 (chop it)
  7. Broccoli - 4 florets
  8. Asparagus - 3 (chop it into an inch size)
  9. Tofu - 1/4 cup (cubed - 6 pieces)
  10. Olive oil - few drops
  11. Salt to taste
  • Take a pan, sprinkle couple of drops of olive oil.
  • Add the tofu pieces and saute it for few minutes until all the sides become golden brown.
  • Keep it aside. In the same pan, add all the other vegetables and salt and saute it for 5 to 7 minutes under medium flame.
  • Enjoy!!

Notes:
- I buy the tri-color bell peppers from Costco and green peppers from Indian Grocery store.
-Adding Tofu is purely optional.
-Also I sometimes add a handful of spinach depending on the availability
-Storing the chopped vegetables for a long time (say more than a week) is not a good idea. Try to use it up within three days and make a fresh batch for the rest of the week.
-I freeze the broccoli florets as we buy it from Costco and it takes forever to empty that bag and I used to throw half of it. Now since I am freezing them, I can use the whole broccoli florets. No wastage there.

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