Yesterday was about as close to a Saturday off that I’m going to get for the rest of the summer. I only had a couple hours of work in the morning, went to the pool for a quick swim, and then hit the beach with a few friends! It was a nice, relaxing couple hours, although I did have a rather close encounter with a seal. I was barely 30 feet from shore and I came up from under a wave to see a large black body break the surface maybe 15 feet away from me. I decided that then was the time to exit the water. Anyway, I did get about an hour and a half break in the middle of work today, so I had time to come home and whip up a quick stir fry! Using sauces from a bottle, this took less than half an hour to prepare and cook. I love Chinese food, and served over rice, this was quite delicious. Yay for bottled sauces!
Thai Peanut Stir Fry
1 tsp minced garlic
1 tsp olive oil
1/4 yellow onion, diced
3 carrots, sliced on the diagonal
3 stalks of celery, chopped
3 small heads of broccoli, florets chopped and stalk diced
1/4 -1/2 cup water
1 8oz package of Chicken-less strips (I used Trader Joe’s)
4 small sweet peppers, sliced
2 tbsp peanut sauce
3 tbsp Thai peanut satay sauce
In a large wok, heat the olive oil over medium heat. Cook the garlic and onion until the onions begin to turn transparent. Add the celery, carrots, and broccoli and stir-fry for about a minute. Add the water and cover with a lid to soften the vegetables. If you prefer crispy vegetables, omit this step, but I like my vegetables relatively soft, so I always steam them a little bit. Add more water as necessary, until the vegetables are as soft as you like. Add the pepper and chicken-less strips, and stir together for a couple minutes, to heat the chicken-less strips through and soften the peppers. Add the peanut and satay sauces and stir to coat all the ingredients. Serve over rice. Enjoy!