Cook a Stir Fry - PEP BB food.sand.stir

This was super easy tonight because I already diced up and froze the veggies when they were fresh. There are no leftovers.

Recipe found here: https://www.momontimeout.com/easy-chicken-stir-fry-recipe/#recipe

For the marinade/sauce :
Rice vinegar - about 4 T but I didn't measure exactly
Soy sauce - same
walnut oil
grated ginger to taste
chopped garlic - same
3 "shakes" of cayenne powder

Ingredients for stir fry:
broccoli
bell pepper
yellow pepper
green onions
carrots
chicken breast
cashews
salt
butter
walnut oil

Mix marinade ingredients.  Let cut up chicken breast sit in it while taking care of veggies/nuts
Roast cashews in salt and butter over medium heat until starting to brown.  Remove and set aside.
Add walnut oil to butter leftover.  Stir in marinated chicken.  After 2 minutes, add vegetables, adding broccoli last
As soon as veggies start to soften, add in toasted cashews.  Remove from heat.

I put this over the leftover rice from earlier.  

Chicken Stir Fry

Ingredients:
Olive oil
Sesame oil
Garlic
Ginger
Cabbage
Carrot
Celery
Chickpeas
Spinach
Chicken Breast
Soy Sauce
Jasmine Rice cooked with Red Lentils

First, I cooked the Jasmine Rice with Red Lentils.  I then cooked the Chicken alone in the frying pan as I prepared the other ingredients.  The Garlic and Ginger were grated.  The Onion was chopped.  The Celery and Cabbage chopped.  The carrots were julienned (I have a tool…lol).
When the chicken was done cooking, I added Olive oil and a tiny bit of sesame oil to the pan.  When it was heated, I added the onion.  Once they were partly clear I added in the garlic and ginger and cooked for another minute or two.  Then, I added in the carrot, celery and cabbage and stir fried for a few minutes until they were more tender.  Then, I added in the chicken and chickpeas to cook for a minute.  I added in the fresh spinach and let it cook a bit.  Finally, I added in the soy sauce to cook for a minute.  I served this stir fry over the Jasmine Rice with Red Lentils.  
Eating it as I type this up and load the photos.  Yum!


Ingredients for stir fry


Chicken cooking and vegetables prepped


All but spinach and soy sauce added


Everything cooking


Chicken Stir Fry over Jasmine Rice with Red Lentils

Submitting for BB certification

Breakfast For Dinner Stir Fry Recipe:
-1/2 of a Butternut Squash, diced
- 5 mushrooms, halved and sliced
- 1 potato, diced
- 1 purple onion, diced
- 5 garlic cloves, diced
- 2 table spoons coconut oil
- 6 eggs
- cheese

Cook mushrooms first without any oil to get them to release water. After they dry out, add coconut oil. When melted, add in all other veggies. Season with salt, pepper, and garlic powder. When potato and Squash is cooked through, season again. Add turmeric, paprika, chili powder, and oregano. Top with 6 eggs, and cover with a lid on low for 10 minutes. Add cheese and cover. Turn off flame and let finish for 5 minutes. Bon appetite.

Olive oil
Minced garlic (about 2 tsp)
Half an onion
Yellow pepper
Mushrooms (about 6 oz?)
Beef sausage (about 1 lb)
A few pinches of dried parsley, basil, oregano
A few shakes of salt

Served with leftover rice reheated on the stove.

My stir fry, meat cooked separately because not every member of the house always eats meat, served over rice

I made a stir fry today! It's called Marcie's Moroccan Stir Fry from the Wellness Mama Cookbook.

Ingredients:
- 2 tbsp coconut oil
- 2 pounds chicken
- 3 carrots
- 1 onion
- 1 head broccoli
- 1 can bamboo shoots
- 1 tbsp garam masala
- 1/4 cup water (can use chicken broth)
- 1/4 cup raisins
- 1/2 cup green olives

Instructions:
- Heat the oil over medium/high heat. Cut the chicken into bite sized pieces and saute for 7-9 minutes
- Slice the carrots and onions thinly and add to the pot, cooking for 5 minutes
- Cut the broccoli into small florets and to the pot, cooking for another 3-4 minutes
- Add the garam masala and water and simmer for 5 more minutes
- Season with salt & pepper
- Top with raisins and green olives

I often do this recipe with whatever vegetables we have. This week was:

- Olive oil
- Onions
- Garlic
- Celery
- Red cabbage
- Parsnip
- Turnip
- Tofu
- Soy Sauce
- Maple syrup
- Homemade hot pepper paste

Here is my stir fry.

Here is my submission for food.sand.stir

To complete this BB, the minimum requirements are: 
- should serve at least 2 people (leftovers!) 
- ingredients and meal are not to be pre-made or pre-prepared 
- (e.g. no canned peppers, Ramen noodles, packets of seasonings, Blue Apron, etc) 
- no microwave

To show you've completed this Badge Bit, you must:
see below - post a rough recipe of what you put in your stir fry
Attachment 1  - post a picture of you preparing some of the ingredients (or the leftovers you are using) 
Attachment 2  - post a picture of your ingredients in the pan
Attachment 3  - post a picture of your finished stir fry!

Clarifications:- All food prep and preservation BBs strictly prohibit plastic, teflon or aluminum touching the food at any point

My recipe:
2tbsp sesame oil
2tbsp chopped ginger
2 cloves chopped garlic
1 diced yellow onion
1 cup diced bell pepper
1 cup red diced cabbage
1 cup diced shiitake mushrooms
½ cup diced carrots
14oz diced tofu
2tbsp soy sauce
Sprinkle of sesame seeds
cooked rice (I used 2 cups-dry to have leftovers to make enchiladas later for dinner)

Sauté ginger and garlic in sesame oil for a minute, add onion for 2 minutes, add pepper, cabbage, mushrooms, carrots for 4minutes, add soy sauce and tofu for 2 minutes. Plate with cooked rice and sprinkle sesame seeds.