Wednesday, April 4, 2018

Hello Again... (after a hiatus)

It has been a very long time, blog, but I have missed posting here a lot. I guess life happened, things got crazy at work and at home with a new kindergartner in tow this year! 

I am also not cooking as much these days, but I am hoping to change it now that I have a bit of a breather for next few months. 

Last year we started on an Indian Tiffin service plan for the weekdays (one of the perks of bay area!) so I rarely cooked on weekdays for the past 6 months. It was hard to let go of food for me, but that was a practical option for our family and so we embraced it. I try to make up for it by going a bit overboard over the weekends :)

One of the new entrees making a round at our dinner table these days is this veggie General Tsao's stir fry. It is a very versatile recipe - and becoming my go-to Friday evening dinner. 

The thing that really pulls this together for me is this general Tsao's stir-fry sauce I ordered from Amazon. It's not fishy or spicy and is a very nice blend with umami! We are almost through our first box of 6-pack and I have ordered for more!

Simply stir-fry any combination of chopped veggies (bok-choy, asparagus, arugula, mushroom, spinach, carrots - anything lurking in the fridge by end of the week) in hot sesame oil one by one. You can also add protein (tofu or chicken), stir-fry sauce, salt & pepper and finish it up with garnish of roasted peanuts and chopped green onions. 

Serve with steamed jasmine rice with a side of some sautéed greens and meal is ready in as long as it takes for rice to be ready!

General Tsao's stir fry served over steamed Jasmine rice with a side of sautéed garlic chrysanthemum leaves

Related Posts with Thumbnails

Copyright and Disclaimer

This page and all of its contents is copyright of Prajakta Gudadhe. All rights reserved.

This is a web catalog of the recipes that I have tried and tasted in my kitchen. While these recipes and instructions have worked well for me, please use all the information and the recipes from Ginger and Garlic at your own risk.