Chili Lime Ginger Veggie Stir-fry

Happy Sunday! So my Sundays usually go like this:
Wake up and go to church
Come home and change into comfy clothes
Cook lunch for myself (we usually all get something different- like today my mom slow cooked a pork with some Mexican spices for us to have tacos, well my brother was the only one who actually wanted that. Even my mom, who wanted the leftovers from last nights Greek feast, didn't have any tacos. And for my dad, well he just settled for a frozen pizza to go with his football. But for me... Sundays always make me want Chinese food, especially now that my family discovered an amazing Chinese place where we live. Well since that wasn't on the menu today, I made it on mine.

Let's just say with this meal... I got all the vegetables I need for the next month... or two. I ate so much of this. Well I ate all of it. One of my all time favorite lunches to have on the weekends or whenever I have time are veggie bowls. I went through a fruit stage where all I would ever want was fruit and while I still eat tons of fruit, I think I'm going through a vegetable obsession phase. Which is good, so I'm happy. I mean what's better than a big bowl full of yummy warm vegetables cooked down in a fresh Chili Lime Ginger sauce with a runny egg oozing over the whole bowl, and topped with avocado and cherry tomatoes (which are possibly my favorite vegetables)? Nothing. Well, maybe a few things. But to me this is what lunch should be like every meal.

The thing I liked the most about this is (even though I ate so much) I still feel light and not all gross and stuffed. It was light and clean... and incredibly yummy.

Chili Lime Ginger Veggie Stir-fry w/ an Over-easy Egg (I ate it all but this could easily be made for 2 or more people)

1 egg (or however many you want)
Broccoli
Carrots
Bell Pepper
Celery
Scallions
White Onion
1/2 shallot- minced
Garlic- finely minced (about 1 tbs.)
Ginger (finely minced- about 2-3 tsp.)
2 Tsp. Coconut Oil
1/4 C. Rice Wine Vinegar
Magi Sauce
1/2 Tsp. Raw Honey
1/2 Lime (zest and juice)
Sarachi Sauce
1 chile pepper
salt & pepper
1/2 Avocado
Cherry Tomatoes


Canned Water Chestnuts (as many)
Canned Bamboo Shoots (as many)


Basically I just started with my onions, shallots, garlic, chile pepper, & ginger in a heated wak with coconut oil on medium heat. I added my salt & pepper to that & cooked it down until softened, adding rice wine vinegar to help it. Then after blanching the carrots & broccoli- add those and the rest of the fresh vegetables in and sautee with lime, honey, and some magi or soy sauce. Add the bamboo shoots & chesnuts in. Cool down until heated and fry or cook an egg however you like it, set it right on top, and garbish with avocado, magi (or soy), scallions, and sarachi sauce. So. Good. 
Seriously... the best quick fresh tasting Chinese food ever. 
The veggies are hidden under all my yummy toppings- of course I had to add my yellow tomatoes (i'm obsessed). 

And I devoured every last bite. 

                                      XOXO- Cecilia A.

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