Last night I made Stirfry from some random veggies and tofu I had in the refrigerator that I needed to get rid of. I don’t think I’ve ever actually made stirfry from scratch. I’ve always bought frozen bags of stirfry vegetables with those little sauce packets that are nearly impossible to open. This was soooo much better! Why have I never done this before?!
I had the leftovers for lunch today with a side of steamed baby carrots drizzled with agave nectar and sprinkled with Kosher salt. Perfection!
My stirfry contained:
- Brown Rice
- Green, Yellow and Red Peppers
- Mung Bean Sprouts
- Matchstick Carrots
- Stirfry Sauce
What a great way to use up some veggies!
I was reminded today of a quote by Michael Pollan that pretty much sums up how I strive to live my life in regard to nutrition.
“Eat food. Not too much. Mostly plants.”