Wednesday, February 8, 2012

Veggie Stir Fry - freezer cooking

This was a new recipe for us and was meant as a freezer dish.  The end result is it was good, but definitely tasted like something from the freezer.  My goal is when I make a freezer dish that it doesn't taste"freezer" like.  What I mean by that is, it tasted like I bought it frozen at the store and reheated it from the freezer.  However, this meal was great fresh!  I'd make it again and eat it fresh, I just wouldn't freeze it!

1 cup tamari
3/4 cup honey
1 cup mirin
1/2 cup orange juice
3 T minced fresh ginger
2T canola oil
 2 cups sliced carrots
1 onion, halved
2 cups broccoli, sliced
2 cups cauliflower, sliced
1 large red bell pepper, sliced
1 pound sliced mushrooms
1 can mandarin oranges, drained
6-8 cups steamed rice

In medium sauce pan combine tamari, honey, mirin, orange juice and ginger.  Stir and cook until it comes to a boil.  Remove from heat and set aside.

Heat oil in large wok.  Add carrots, onion, broccoli and cauliflower.  Stir fry until veggies get tender. Add bell pepper and mushrooms and stir fry until peppers are tender and mushrooms have released their liquid.

Add 1 cup of your teriyaki sauce you made earlier and toss to coat veggies.  Serve over rice.  Add more sauce if needed.

This recipe was adapted from "Make Ahead Meals Made Healthy," the book.