Stir Fry Done Right!

Here's a quick meal that took only 13 minutes. I've gotten pretty good at whipping things up in a matter of minutes and it can take you about the same amount of time, just cook, cook, cook, and don't get discouraged. Eventually, even the most untrained cook can make huge gains in the kitchen.

The trend the past couple of weeks has clearly been color, and lots of it! So today is no different. Not only will you start to taste the difference, but you will start to feel a noticeable difference. My travels exposed me to such a plethora of different cuisines and flavor and the shared traits amongst all of them was the use of fresh, simple ingredients. That's the key: Keep it simple, and not simple as in opening a frozen box of food, or heating up some manufactured meal; but, simple in the ingredients you use.

After a 6am wake up call for the gym and 7pm rugby workout, I ended up eating at 10pm like I normally do. I needed to keep it low carb, low fat, and of course quick. I decided on stir fry (healthy of course). First, I started with a mix of both broccoli slaw and green cabbage. This makes up the base of the meal. From there add whatever you like. I added chopped bell pepper, peanuts, garlic. The options are endless. After about 3 minutes on a very hot pan or wok, you remove the cabbage and heat up soy sauce marinated tofu and chinese 5-spice.


Stir Fry

1/2 green cabbage chopped
1 12 oz. bag of mixed slaw
Tofu
2 tbs. sesame oil (toasted tastes best)
Soy Sauce
Chinese 5 Spice

Optional ingredients (recipe is great without them)
Fish Sauce
Honey/Cane Sugar

Because of my travels in Thailand, I use fish sauce when it's appropriate. It's completely optional, so is the protein you use. I opted for tofu because it's quick to prepare and is heated through in about 2 minutes. Obviously chicken, shrimp, steak is going to take longer.