On today’s Lunch with Leslie, not only did I bring you a quick and easy stir fry recipe, but I also brought you, the Spoontula!
My dad and I went to work for your guys designing the perfect kitchen tool! We went through quite a few prototypes and tried out different types of woods and came up with, what we think is, the BEST wooden spoon you will ever find. It’s the ONLY one you’ll ever need actually because it’s a spoon and a spatula, it’s the Spoontula!
This one tool will allow you to stir, mix, blend, scrape, and serve all in one! Trust me when I say that since I have gotten the Spoontula in my kitchen, I have used nothing else! Each one is handmade by my dad with love and care. I know you are going to love yours and you can pick it up right here on the homepage of my website for just $17.99 plus shipping and tax.
The Spoontula was honestly developed to make cooking easier for you and when cooking is easier, you will do it more often yourself at home! When you cook more at home, you have power over what ingredients you are using and thus, you are eating healthier more often! Do you see what I did there?
Now onto the food! I love a good stir-fry recipe for it’s ease and health benefits. It’s versatile because you can literally just use up whatever vegetables you have laying around your refrigerator. It’s a great way to use up leftover veggies that would otherwise end up being thrown in the garbage, and if there’s one thing that I really dislike, it’s food waste!
In today’s stir-fry I am using carrots, green and red bell peppers, celery, and cabbage. The cabbage is taking the place of any noodles you normally would have in a stir-fry and at the same time they are so healthy for your body, since they are a cruciferous vegetable. Cancer hates cruciferous vegetables because they reduce inflammation and can support hormone balance in the body, especially estrogen. Other cruciferous vegetables you should be eating are broccoli, bok choy, brussel sprouts, and cauliflower.
I’m using a basmati rice in today’s recipe but you can substitute whatever your favorite rice happens to be. Jasmine rice or even a brown rice would work well with this stir-fry also. Today I am batch cooking so I’m making larger portions that are going to be used throughout my week for lunches. I generally eat about 1/2 cup of rice for each meal and load on the veggies generously, as that’s where so much good nutrition lies.
I use a wok in this recipe for stir-frying the vegetables but if you don’t have one in your kitchen you can use a wide skillet instead. I also use a dutch oven or a deep pot for cooking the rice, so all in all this recipe will use two dishes for preparation. This is such a quick way to make a weeks worth of lunches, you’ll be amazed at how easy it is to eat healthy for lunch. There are no excuses now, so let’s get to cooking!
If you enjoy Asian flavors and want a way to eat easy and healthy, this is THE recipe for you! I make a lot ahead of time and then portion it out into single servings for lunches or even dinners. Being prepared and cooking ahead of time with batch cooking is one way to get past those "I don't have time" excuses when it comes to being healthy. You deserve it and your body deserves to eat this delicious, anti-cancer meal!
- 1.5 cup basamti rice
- 1 tsp olive oil
- 2 cups chicken stock
- 1 cup carrots cut on the bias
- 1 cup red bell peppers chopped
- 1 cup green bell peppers chopped
- 1 cup celery chopped
- 1 cup cabbage chopped
- 1/2 cup gluten free tamari
- 1 tsp garlic salt
- 1/2 tsp gluten free tamari
- 1 inch ginger root
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In a dutch oven or deep pot, heat olive oil. Once oil is hot add basmati rice and allow rice to "open up" and cook for 5-7 minutes, stirring often.
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Once the rice is aromatic and the rice grains have gone from translucent to white, add chicken stock and bring the heat to low. Cover and allow to cook for 20-25 minutes or until all the liquid is absorbed.
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Warm up your wok or wide skillet and add 1 tbsp of oil. Roll your oil all around the wok and turn the heat on high.
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Add your vegetables and stir constantly.
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Add tamari and continue to stir for 5-8 minutes to flash fry the vegetables. Take vegetables out and put them on a plate to use later.
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Add a little more oil and add your cabbage to the wok. Add 1/2 tsp tamari and garlic salt to your cabbage and continue to cook on high for 5 minutes while stirring frequently.
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After your rice is cooked, add fresh grated ginger to the rice and stir to mix throughout.
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In a bowl add 1/2 cup rice, 1/2 cup cooked cabbage, and 1/2 cup stir-fry vegetables.
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You can serve with a fried egg on top or garnish with sesame seeds.
