Stir fry is most associated with Asian cuisines, but it really just refers to quick, high heat cooking with minimal amounts of oil. Asia has the right idea; stir frying is not only quick and tasty, but it also leaves your vegetables fresh and intact which maximizes nutritional value. Do not be tempted to grab the frozen entrees from various grocery stores that promise to make your dish taste just like your favorite restaurant. The ultimate taste and goodness will come from combining a few quick-chopped veggies, a protein and flavor-infused oil.
You will need:
- 1 Medium green bell pepper
- 1 Medium red bell pepper
- 1 Serrano pepper
- 1 Cup of baby spinach
- Sesame oil
- Sesame seeds
- 21 seasoning
- Soy sauce
- 1 80z package of firm tofu, or your choice of protein
- Cut tofu into cubes, julienne bell peppers, and mince Serrano pepper.
- In a large non-stick skillet or wok, add one 1 tbsp of sesame oil spread over the pan as evenly as possible. When heated to medium high temp, stir fry tofu and add one tbsp soy sauce. The tofu will be bland otherwise.
- Once tofu is brown and well cooked through, add bell peppers and Serrano pepper. Always add firmer vegetables first, and ones that wilt fast, last. Add another tbsp of sesame oil, 1/4 tsp 21 seasoning, and one small pinch of salt.
- After stirfrying the mixture for just 2 or 3 minutes, add spinach and cook until wilted. Decorate your colorful mixture with sesame seeds and serve.
Serves 5. Nutritional Approximation:
Cal: 106 Fat: 7.6g