I call this Lazy Stir Fry #1, because there are many Lazy Stir Frys in my repertoire and I'll probably share a few more down the road. One thing they all have in common is that they all do a good job cleaning out the vegetable drawer (especially handy when things aren't looking as crisp as they should.) If you find yourself at the fridge with the veggie drawer open saying, "I've got to use up these vegetables before they go bad", it's time to make stir fry. Overzealous at the farmer's market? Time to make stir fry. It hardly matters what's in there, it should work. I'll tell you what I have right now in my bin: kale, corn, celery, carrots and asparagus, and I can hardly think of another scenario where those all sound good together. I like to keep a box of extra firm tofu in the fridge and a box of Vegetarian Plus Vegan Citrus Sparerib Cutlets (Whole Foods, freezer section) in my freezer at all times so that I can throw something together when I need to clean out that veggie bin.
2-3 Tablespoons canola, grapeseed or peanut oil
1 clove garlic, minced
1 bunch asparagus, chopped into 1" pieces
handful carrots, julienned
2 celery stalks, chopped
1 handful snow peas
3-4 stalks brocolini, chopped
2 cups uncooked organic brown rice
1/2 cup cashews
1 box Vegetarian Plus Vegan Citrus Sparerib Cutlets
soy sauce to taste
Cook rice according to package instructions. Get everything washed and chopped up, cause it goes fast once you start cooking. In a small pan, heat up the cutlets. I like to cut the pieces in half once cooked. Heat oil and garlic over high heat in large wok. Put the thicker veggies in first, then add thinner ones every 30 seconds or so. (By the way, as I mentioned above, use any veggies you want, the list above is just a guideline.) Stir constantly until cooked, but still crunchy. Toss in the cashews and some soy sauce toward the end. Then, toss in the cutlets. Serve over rice.