The thing about stir fry is you can get creative. Trying new ingredients is almost certain not to ruin your meal. That’s why tonight I felt confident that leek would be a good choice for this stir fry!
1/4 cup chopped onions
2 diced garlic cloves
1 tablespoon grapeseed oil
1/2 sliced portobello mushroom
1 cup bean sprouts
1 cup broccoli
1 cup worth of sliced rice cake/ ovalettes (find these at your local Asian market)
1 cup chopped leek (this had been previously cooked and was waiting in the fridge)
1 teaspoon chili pepper powder
1 teaspoon crushed sesame seeds
1 teaspoon sesame seed oil
Pretty straight forward stir fry here. The pan is heated to medium high with the oil, garlic and onion. After a couple of minutes add the mushroom and bean sprouts. We had soaked the rice cake in water for a few hours. All I had to do was add that to the mix to heat it up. Then I added broccoli. My wife had prepared leek the night before for use in other recipes, so I added that in last just to heat it up. Just before serving add the chilli pepper powder and sesame seeds and sesame seed oil. That’s all there is to it.
With the rice cake included, there was no need for a side of rice. The meal was especially filling. There was enough for me (I eat a lot) and my wife. Enjoy!