*serves 4 or 2 people for two meals (ie. dinner and lunch)*
|Rainbow of Colours|
I always start with a variety of my favourite veggies, obviously in a wide range of colours. I always find the stirfry is a great way to get an extra dose of those dark leafy greens. It can be difficult to get excited about a big plate of bok choy or kale, but by throwing them in you stirfry the leaves will cook down giving you all the nutrients of a large serving without the boring presentation. For my stirfry today I choose onions, mushrooms, 2 different types of peppers (for the extra Vit. C), and spinach (lots of it).
|Mushroom and Onions are in!|
Timing is a very important part of the stirfry. Certain vegetables need more time to cook than others, and you need to time your rice with your sauce, so it can become a bit of a balancing act the first time you set out to make your own. I always start my onions and mushrooms first, because they require more time to cook down. Making this dish at home also allows you to monitor exactly what gets added to your dish, thus limiting unnecessary fats, heavy oils, and processed ingredients. I love to use coconut oil to grease my pan, because it enhances the flavour of the coconut milk in the sauce (and ladies it is supposed to be great for your hair and skin - so it probably doesn`t hurt to add it!).
I usually start cooking my rice shortly after my first set of veggie hit the pot. I choose to use basmati rice, because it cooks quickly, it has a light fluffy texture, and it is really easy to digest. I like to double my recipe so I can take stirfry for lunch the next day (it reheats well!), so I usually make 2 cups of rice. The cooking instructions for basmati are also really easy to remember 1 cup rice to 2 cups water, add a little salt and butter to taste and you are ready to go. Throw everything in a pot, bring the water to a boil, then turn down heat to let the rice simmer while you prepare the rest of the dish.
|Key ingredients for sauce|