If I’m in a hurry/tired/drained and don’t want to put much mental effort into making food, I make rice, steam some veggies, and add a sauce.
We get big, inexpensive bags of frozen veggies with broccoli, cauliflower, and carrots. I steam them for a few minutes while the rice cooks. Then I whip up a sauce, usually some kind of Thai-inspired spicy peanut butter sauce.
If there’s leftover rice, I let it hang out in the fridge for a couple days, and then use it to make fried rice, which is basically the same as above, but all fried together and possibly with different flavors :)
I’ve been back on the frozen veggie game now that I have a non-shit stove that can get my wok hot enough. I just blast the veggies in oil at crazy heat and they come out great. Add some rice from my rice cooker or noodles. I usually do tofu with it as well.
It’s nice knowing I can stock a ton of really good healthy meals in my fridge/freezer without much concern of it going bad and it takes so little effort to make and also have leftovers for lunch.
I love fresh veggies but I hate the pressure of having to eat them before they all go bad.
So the veggies are still completely frozen when you put them in wok? I thought I had to put them into boiling water or microwave them first. This could be a game changer for me if it works well.
Do you add the veggies as the first ingredients to the wok or only later?
I’d just jump it. You can add them directly to the pan or wok. As to when, the question is how you want the end texture to be. When you put frozen food into a pan, the first thing they’d expel is water. So if you want a dry dish, put them in the beginning to dry them out. If it’s a saucy dish, you can put them at a later point.