Veggie Stir Fry - Guest Post by Andrea Aizlewood

Meet Andrea Aizlewood! Andrea is a stay at home mom with her toddler. She enjoys living a natural and healthy lifestyle and strives to help others to do the same.

Andrea is wanting to get started with sharing her love for healthy and delicious foods with the world! What better way to jump into the blogging world than to guest blog for me!? 😉

Once she get's her business going, I will be sure to update this post with all of her information.

Veggie Stir Fry
by Andrea Aizlewood

The main inspiration for this recipe comes from receiving all that extra rice when getting Chinese take out. So much work goes into harvesting every grain of rice. It is so crushing to throw any food away, especially rice. This is a quick and easy way to use up random veggies and leftover rice to make a healthy and filling meal for the family. It is also great to eat as a late night snack straight from the fridge or for a cold lunch the next day when you're on the go.

Tip: There is a term the French use, “mis en place” which means “putting in place”. It means to have all of the ingredients for the recipe and having them prepped and ready for cooking. Practicing mis en place ensures that you won't be half way through making your dish and realizing you are out of a key ingredient. It also ensures that you can execute without worrying about cutting or chopping while something is sitting and burning in the pan. Making this stir fry is a great way to practice prepping everything or mis en place.

Orange Sauce

¼ cup of sweet chili sauce
1 orange zested and juiced
2TBL Soy sauce or Tamari
1 tsp grated ginger
2 grated garlic cloves
1 tsp vinegar

Veggies

1 whole onion
1/3 cp mushrooms (I used baby portabella because it was the organic choice on sale)
1 cp shredded carrot
1 cp green beans, diced (You can use snow pea or sugar snap peas)
1 cp broccoli
½ cp purple cabbage
1 ½ – 2 cp of rice, already cooked (I used leftover rice from take out)
1 TBL cilantro

Method