Chicken stir fry with a rainbow of vegetables

Almost a meat free monday. To eat as healthy as possible, eat the colors of the rainbow in vegetables.

Red, orange, yellow, green, blue , indigo and violet. Blue and indigo are hard to find or should I say nonexistent, so substitute with other shades of green or purple.

For this recipe I used an equal amount of all the main ingredients

2 dl chopped onion
2 dl diced chicken
2 dl chopped red bell pepper
2 dl sliced carrots
2 dl sliced baby corn
2 dl cut spring onion
2 dl cut Snow peas
2 dl kale chopped
2 dl red fine-cut cabbage
3 tbsp salt reduced soy sauce
2 tbsp oyster sauce
2 tbsp concentrated salt reduced Chicken stock
1 dl water
1 tsp sesame oil
salt and pepper

Stirfry onions and chicken and then all the vegetables from the ones that takes the longest to cook finishing with the snow peas and spring onions.

At the end stirfry with soy sauce, oyster sauce, sesame oil for a little sauce add chicken stock and water.

Enjoy this with rice or noodles.

 

Stir fried beef, quick and easy dinner

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During a busy week you want a quick and easy dinner, this dish took me no more time than it takes to cook rice.

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Rice

400 g thinly cut sirloin steak

1 onion, sliced

1 clove crushed garlic

200 g Mushrooms

150 g green beans

2 tbsp soy sauce

1 tbsp oyster sauce

1 tsp toasted sesame oil

Salt and pepper to taste

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Start by cooking rice.

Then prepare your ingredients.

On high heat saute onions and garlic and when the onions are glossy add mushroom and beans stir fry a bit more. Put the vegetables in a bowl or a plate.

Fry the beef on high heat quickly and add the vegetables, and the rest of the ingredients.

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By now the rice should be done, eat and enjoy:)

Eat this with stir fried vegetables, a salad or some other side dish.

I had some bean sprouts with a little sesame oil and salt and kimchi.

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