- 20 minutes preparation time
- No food processor
Not using the food processor means that you are less likely to cook with vegetables because it is more work. And while most recipes on this site that call for a food processor can be made easily without one, the vegetables may come out less fine and some kids will object.
In this recipe, vegetables are chopped or sliced coarsely by hand.
I like to make this to use up the last of the vegetables when I am ready to buy fresh produce.
First, set up some rice to cook. Bring one cup rice, 1-3/4 cups water, a teaspoon salt if you like to a boil. Lower the heat, cover, and cook for 17 minutes. For brown rice, increase water to two cups and cook for 30 minutes.
- A combination of some of the following vegetables: Celery, pepper, zucchini, onion, mushroom, tomato, leafy greens, broccoli, cabbage
- 2-3 cloves garlic, coarsely chopped
- 2 tablespoons oil
- Protein options: 1 can cooked beans or chickpeas, 1 can tuna with water, or a cup of cooked meat cut in chunks.
- Seasoning: 1-2 tablespoonsTamari or soy sauce and ginger, or hot pepper.
- Peel vegetables as required and remove seeds. Cut into bite size slices or chunks. Onions and potatoes can be cut into 8-10 slices each as they will get soft. Slice zucchini into one-inch coins.
- Heat oil in a heavy frying pan or wok. Start with the onions, peppers, carrots, and celery and stir with a wooden spoon. After the onions are starting to get soft add the zucchini, cabbage, leafy greens, or broccoli. Heat and cover for a few minutes. Avoid overcooking, the vegetables can be slightly firm.
- Add beans, flaked tuna, or meat. Cover and cook just until everything is hot all the way through. Add tamari or soy sauce, ginger, or hot pepper or hot sauce if you like. You may need additional water; you want there to be some sauce for the rice to absorb.
- Serve over the rice, that should now be cooked.
- When I was growing up my mother topped this with “La Choy” Chinese noodles from a can.
Photo credit: The Gifted Photographer
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