simple stir fry

What was the first meal you ever cooked or baked for your current significant other?

Or maybe it was a cocktail.

Regardless, the memory still probably carries strong.

Mine would have been a stir fry similar to this recipe below, only mine was a lot simpler. I was even embarrassed to serve it. Our first dinner in wasn’t planned, but as my budget was very tight as a home health aide and entry level massage therapist, I had carrots, mushrooms and ramen noodles only throw away the packet because yuck. Oh, and maybe I had soy sauce… I used to hoard those little packets from our Chinese restaurant. Maybe not the healthiest but hello, money savor!

But here was my future husband coming over with good wine in a snowstorm and I was about to serve him ramen. Great. Mind you, this was before the ramen bowl became a popular craze among not just hipsters.

It clearly worked out on all ends. From that night forward, I was intrigued how the simplest concoctions can lead to delicious recipes. Delicious doesn’t have to be indulgent. Or expensive. And healthy doesn’t have to cost a whole paycheck. No offense, Whole Foods, we love you so.

Stir fries give the illusion of that craving for lo mein without the MSG. You’re still getting a lot of oil but this is an indulgent version. You can experiment with steaming your vegetables and adding them to your boiled and drained noodles with a few tablespoons of oil if not water.

But for the like Chinese takeaway version, here you go. It’s ready in 30 minutes.

I made it again tonight. It was just as cold and snowy, but I have an allover tingly good vibration being sent allover my body. I think I’m falling in love with my husband allover again .

Vegetable Stir Fry


2-3 tbsp ghee (sub olive or coconut oil)

1 package of Chinese noodles (or ramen noodles even, they make a good base and heck, I won’t judge you.)

1 package of bell peppers

20 baby carrots cut and sliced

1/2 cup of mushrooms

1/2 cup of grape tomatoes

Soy sauce

San-j orange sauce (find it in an ethnic aisle or organic aisle)


Melt ghee or olive oil to a wok or deep pan. Add in mushrooms and cook for three minutes. Add in soy sauce to coat. Cook for six minutes before adding in tomatoes, carrots and peppers, stirring well.

Boil noodles and drain.


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