Vegetable Stir-Fry

Matt and I love trying out new recipes and one thing we hadn't attempted at home yet (despite our undying love and devotion toward it) is any type of Asian food. Finding new meals to try can be difficult for us since I'm a vegetarian and try to eat pretty healthy (lots of veggies and reasonable calories). We decided to try a vegetable stir-fry since Matt could add meat to his (chicken) and we can use different sauces. The official menu for the evening was vegetable stir-fry with brown rice, Thai peanut wonton cups and asian style green beans.

First up was cutting up all the veggies and making the wonton cups. Matt and I both agreed that the wonton cups were the best part of the meal. I came across the recipe on a blog last year and have made them a few times since. The cups are great because you can fill them with so many different things! The recipe can be found here.

For the veggies we use a head of broccoli, a cup of mushrooms, some carrots, mini bell peppers, and edamame.

We decided to try using just water to stir-fry the veggies instead of oil to save calories. Worked fine but be careful as they can burn quickly!

I sauteed the onion and garlic first then added all the veggies and cooked them for about 10 minutes while the brown rice was cooking.

How gorgeous is that! Once those were ready we filled the wonton cups with coleslaw and drizzled the peanut sauce (found in the recipe link above) over them. I seasoned the green beans with soy sauce, garlic powder, sesame seeds and almonds. I used a bit of Lite Asian dressing on my veggies and rice and Matt has requested that I double the peanut sauce recipe next time so he can pour that on his veggies.

I will probably stir fry veggies at least once a week now. A really good guide on how to stir fry that I used can be found on here.  I have a bit of an addictive personality so once I come across something I like I'll usually make it every single day for about 6 months. At least my food obsessions tend to be on the healthy side!