Tuesday, November 30, 2010


After checking out one of Iowa Girl Eats Stir Fry meals, I couldn't wait to make it. After all of the heavy eating from this past weekend (Thanksgiving, Andrew's birthday, and road trip food), I couldn't wait to make something that's main ingredient was vegetables.

But before we get started.... This is a mess. I can't take it anymore. I'm usually such an organized person! Tomorrow, I'm heading to Wal-mart and soon this messy cooking/baking/spices cabinet will turn into a kitchen dream.

Ok. Let's get going! Chop up some veggies. I just used what I had on hand. Water chestnuts, carrots, green pepper, mushrooms, and broc.

Make some rice. Mine took about 20 mins to boil and fluff which turned out to be the right amount of time to make the veggies tender.

Before I move on, let's talk about this genius little thing I picked up at Trader Joe's. Crushed garlic in a jar is my new best friend. This should be a staple in ANY kitchen.

Heat up a small amount of olive oil and crushed garlic in your wok (aka my pot).

Add your veggies. I didn't put the mushrooms in right away because mine came from a can. If you have fresh mushrooms, now would be the time to include them.

After it has heated up, add 1/2 cup of broth. Iowa Girl Eats used chicken broth. I only had beef broth on hand, and I think it worked out nicely.

Steam (maybe 5 mins or so), add mushrooms, serve, and gobble up! (Please don't mind my overly late Thanksgiving pun)


  1. I LOVE the crushed garlic! I'm glad we discovered it :)

  2. How long does the crushed garlic keep in the fridge after its opened? I might need to get me some of that!