Whether you are looking to adopt a nutrient-dense, plant-based diet or are just trying to find healthier alternatives to some of your favorite dishes, we have great recipes on our site to suit your tastes! Some of our recipes can look a little intimidating, though. That’s why we created a weekly segment called RecipEASY — to make healthy eating easier. We (Kate and Kayla) make a recipe from our site and break it down to give you helpful tips and modifications. Since neither of us are professional chefs, we are always looking for ways to simplify healthy recipes!
This week we made…
This was a fairly quick and easy recipe to make, and we finished everything in record time — it was the fastest we’ve shopped and cooked yet! Our shopping list included: brown rice, pineapple, apricot fruit spread, garlic, Bragg Liquid Amino, toasted sesame oil, broccoli, onion, carrots, baby corn, baby spinach, snow (or sugar snap) peas, water chestnuts, and unhulled sesame seeds. Find the full measurement list here.
Unlike our last attempt at cooking brown rice, we made sure to start the recipe by getting the rice on the stove. After the rice was cooking, we began one of our favorite tasks — chopping! Pineapple, garlic, onion, oh my! Because pineapple is one of my favorite fruits to cook with, I doubled the amount we added (so, two cups of fresh pineapple instead of one). We added the pineapple, apricot fruit spread, garlic, liquid amino, and sesame oil into our giant wok.
Next we added our broccoli, onion, carrots, and corn. At this step, I realized that I had misread the ingredient list while we were at the store. Instead of regular corn like we purchased, we were supposed to add those miniature ears of corn. Oops.
After the veggies cooked for 6-7 minutes, we added the remaining ingredients: sugar snap peas and spinach. We also added the water chestnuts and half of the sesame seeds. Until turning to our trusty friend Wikipedia for advice, we didn’t realize water chestnuts are actually a vegetable (and should have been added in the previous step).
We bought sesame seeds that were already toasted — our stove top only has two burners, so we didn’t have space to toast the seeds ourselves.
Finally, when the rice and vegetables finished cooking (which both ended around the same time), we combined them in our wok, mixed everything together, and sprinkled the remaining sesame seeds on top. Boy, did we have a lot of food! But our coworkers were more than willing to help us put a decent dent in it!
Try this stir fry out for yourself and let us know what you think!