Mostly on weekdays, I get to eat with my husband only at dinner time. That’s when I actually cook something special for both of us. During the day, I’ll have anything that is available and easy to prepare. Don’t worry, I don’t cheat on Meatless Mondays. 🙂 This morning I had my usual warm oatmeal, with cinnamon powder, banana and peanut butter. For lunch, I only had a piece of orange fruit. 🙂
So, most of the time, I can only have one recipe to post for Meatless Mondays. It’s usually what my husband and I had for dinner. 🙂
For dinner tonight, we had Garden Vegetable Stir-Fry served over rice noodles.
- 1/2 cup rice cooking wine
- 1/2 cup water
- 2 tablespoons brown sugar
- 2 tablespoons lime juice
- 2 tablespoons hoisin sauce
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
- 2 tablespoons olive oil, divided
- 1 package of Smart Strips® Chick’n Style Strips, 6 oz (seasoned veggie strips)
- 1/4 cup unsalted peanuts
- 2 teaspoons minced fresh ginger
- carrots, thinly sliced
- bell peppers, thinly sliced
- chopped fresh cilantro
1.) Boil your rice noodles according to package directions.
2.) While your noodles are cooking, whisk rice wine, water, brown sugar, lime juice, hoisin, cornstarch and salt in a small bowl.
2.) In a large non-stick pan, heat 1 tablespoon oil over medium-high heat. Add package of Smart Strips® Chick’n Style Strips; cook it according to package directions.
3.) Add the remaining 1 tablespoon oil, peanuts and ginger. Cook and stirring often about 1 minute.
4.) Add carrots and bell peppers, and cook, stirring constantly, about 1 minute.
5.) Add your rice wine mixture to the pan and stir to coat. Cook until the vegetables are crisp-tender and the sauce is thickened, about 5-6 minutes.
6.) Once vegetables are cooked, stir in cilantro.
It is now ready to serve over rice noodles.
If you try this recipe, let me know what you think