Meatless Monday – Stir-fry

It’s not just Meatless Monday. It’s also Blue Monday. The holidays are officially over and it’s back to the grind. It was a bit of a rough day, but now that I’m home and I’ve had a good meal, everything feels pretty peaceful. It’s just another day.

In keeping with my new year’s resolutions, I made a Meatless Monday dinner: vegetable stir-fry and chow mein.

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Carrots, onions, garlic, mushrooms, lettuce, broccoli, red and green bell peppers, bean sprouts, cabbage, and snap peas. Now that’s an assortment of veggies.

I sauteed them in 2 1/2 tbsp of canola oil for about 5 minutes at medium high heat. Then I mixed in General Tso stir-fry sauce and continued to heat for another 3 minutes.

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As the vegetables cooked, I boiled water for the chow mein noodles.

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And just like that everything was cooked! I filled two deep bowls with the chow mein and then topped each with the vegetables. It was the perfect amount of food for 2. And the sauce was delicious! A little spicy but just barely. 🙂

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