Vegetable Stir Fry

Some days are rough, as in too exhausted to even think about cooking, yet burdened with guilt over the knowledge that you promised yourself that post-graduation, you would focus on losing weight before you went crazy in July focusing on not failing the bar.  That means delivery is not an option. It's days like these where I'm reminded of a comment Deb Perelman made a few weeks ago in one of her posts over on Smitten Kitchen:

This thing where you can grab anything at random without a shopping list in hand or recipe in mind and transform it effortlessly into a LQLACSD [lightning-quick, lazy, and completely satisfying dinner], this is real cooking. This is what separates those grandmothers that cranked out dinner like clockwork every night for 60 years, that didn’t throw in the towel because they only had canned peas and stale rice in the pantry, from the dilettantes.

I too aspire to be one of those people one day.  Today demanded one such dinner.  I am not a morning person, not by any stretch of the imagination.  Despite not nearly enough sleep, I managed to be semi-cheerful this morning, until I realized that despite my mother's household being one in which 5 out of 5 of the most frequent bodies that inhabit the kitchen drink coffee, there was not a commuter mug to be found, anywhere, dirty or clean.  And so the day started with an hour long commute with a ceramic mug that didn't quite fit into the cupholder of my car and rapidly cooling coffee.  That, combined with a lecture that ran close to five hours instead of the promised three and a half to four and a half, a detour to water my plants again because the last person who watered them did a poor job and they were already wilting after only two days, and another hour-long commute back, and I was ravenous and cranky.  I snacked on some leftover sweet potatoes while hunting through my mother's cabinets for something for dinner.

Fortunately, I had the foresight to grab a few staples from my pantry before making the drive this afternoon.  I had whole grain brown rice.  Mom had mentioned she had purchased some stir fry vegetables from a small neighborhood grocer this week.  Some serious digging and I discovered (shockingly) both soy sauce and sesame oil.  Vegetable stir fry was born.  Quick, filling, and not terribly unhealthy, all the while being incredibly tasty.

Vegetable Stir Fry (makes 4 servings)

1 c. whole grain brown rice
2 1/4 c. water
2 tsp. butter
1 Tbs. olive oil
1 1/4 lbs. stir fry vegetables*
1 medium sweet onion, thinly sliced
4 cloves garlic, minced
4 tsp. soy sauce, divided
1/2 tsp. sesame oil

*Mom had a Stir Fry Medley from Tom Leonard's that included broccoli, asparagus, yellow squash, green squash, red onions, orange peppers, yellow peppers, and green peppers. While not listed, I'm also 95% sure there were radishes in there, because I definitely tried a bite of one. 

Combine the rice, water, and butter in a medium saucepan and bring to boil.  Once the mixture is boiling, reduce the heat to medium low and simmer, covered, for about 30 minutes, or until the water is fully absorbed but before the rice starts to stick to the pan.  Let cool, transfer to a container, and let chill in the fridge or freezer, depending on your time constraints.  I know this step is not quick.  I have heard there are faster ways to make rice, and yet I still prefer it the long way.  The good thing about rice (like bread) is that it doesn't require much attention.  I made the rice while studying, put it in the fridge, and then took the puppies for a long walk.

Drizzle the olive oil in a wok.  Heat the oil over medium high until a drop of water crackles and pops.  Add the stir fry vegetables and the onion, and let cook about 10-15 minutes, stirring frequently, or until the onions are starting to look translucent.  Add the garlic, 2 tsp. of soy sauce, and the sesame oil, and continue to cook for another 5-10 minutes, or until the vegetables are the consistency at which you like them (I prefer mine on the crisp side of crisp-tender).

Once the vegetables are done, add the chilled rice to the wok, as well as the remaining 2 tsp. soy sauce.  Cook, stirring frequently, for 2-3 minutes, or until the rice is warmed through.  Serve and enjoy.