I might be one of the worst bloggers that the blogging world has ever seen. After finishing my summer at Penn State, I was home for a short but sweet - 13 days. I spent some fantastic days with my family and friends, celebrating some religious holidays as well as the most important day of the entire year - my birthday. After finally returning back to State College to kick off my sophomore year, moving into my first apartment and just everything - I have finally found the time to really sit down and blog. My roommate and I have done our fair share of cooking in the short weeks that we have been in this apartment. We've had our goods and our bads, and just 1 short circuit. (Note: usually using your microwave and your toaster at the same time... isn't a good idea)
But finally, here is my post. On a Thursday evening, we decided to do a clean house. Whatever veggies we had in our fridge that we deemed appropriate for the stir fry we were planning on making.
We used a whole lot of ingredients/ vegetables including:
green beans
squash
zuchini
corn
baby carrots
onions
garlic
yellow pepper
For the sauce:
seaseme oil
chilli sauce
soy sauce
chilli garlic sauce
Cut up these vegetables in whatever shape or size that you think is best. We just did whatever was quickest, we were actually starving. In a medium skillet, heat up some of the seaseme oil and add in your chopped garlic. Let it start to splish and splat before you had the onions. You want the garlic to really cook out and then add the garlic and sweat them out. Make sure the onions are caramelized and then add in whatever vegetables you want in whatever order. We added them in batches so that we could accordingly season the stir fry with salt, pepper, soy sauce and the black bean sauce. Its also a lot easier to toss around as well! After you have added everything in terms of the vegetables and the sauces, throw a lid on the pot and let everything cook. You want the vegetables to still have a bite but be soft so they seem to have absorbed the sauces and the flavors that are all hanging out in the pan itself.
Since we are savy college girls, we also have a rice cooker... so we followed the instructions to that and made some rice to add into our wonderful meal.
Give it a try and let me know how it turns out! :)
But finally, here is my post. On a Thursday evening, we decided to do a clean house. Whatever veggies we had in our fridge that we deemed appropriate for the stir fry we were planning on making.
We used a whole lot of ingredients/ vegetables including:
green beans
squash
zuchini
corn
baby carrots
onions
garlic
yellow pepper
For the sauce:seaseme oil
chilli sauce
soy sauce
chilli garlic sauce
Cut up these vegetables in whatever shape or size that you think is best. We just did whatever was quickest, we were actually starving. In a medium skillet, heat up some of the seaseme oil and add in your chopped garlic. Let it start to splish and splat before you had the onions. You want the garlic to really cook out and then add the garlic and sweat them out. Make sure the onions are caramelized and then add in whatever vegetables you want in whatever order. We added them in batches so that we could accordingly season the stir fry with salt, pepper, soy sauce and the black bean sauce. Its also a lot easier to toss around as well! After you have added everything in terms of the vegetables and the sauces, throw a lid on the pot and let everything cook. You want the vegetables to still have a bite but be soft so they seem to have absorbed the sauces and the flavors that are all hanging out in the pan itself.
Since we are savy college girls, we also have a rice cooker... so we followed the instructions to that and made some rice to add into our wonderful meal.
Give it a try and let me know how it turns out! :)
