Super Simple Stir Fry

This is a stir fry for those nights you don't feel like cooking, at all, or you have to run out to a practice or meeting but still want something homemade.  For the rice, keep a packet of the already cooked pouches on hand.  Or, borrow from B.D. Mongolian's restaurant (which is just glorified stir fry) and serve it with tortillas.  If you do actually have time to cook some rice, I'm including Alton Brown's recipe for baked brown rice, which is completely hands off.

The veggies and cashews keep in the freezer (use a mix of your favorite) and the marinade ingredients keep in the fridge.  Easy peasy, lemon squeezy!

Super Simple Stir Fry
16 oz. of favorite frozen veggies... carrot coins, broccoli, cauliflower, corn, pea pods, shelled edamame, bell peppers, green beans, etc.
1/2 c. low salt cashews or peanuts
(if nut allergy, leave out, or sub cooked chicken)
1/4 c. soy sauce
2-3 T. of pure maple syrup
1-2 T. Sriracha sauce

Heat 2 T. oil in large saute pan over medium high heat.  Add veggies and stir fry until beginning to brown, about 7-8 minutes.  Add about 1/2 cup water to the pan, turn heat to medium and let most of the liquid burn off... this will help to soften veggies.  Once most of liquid is gone, add the nuts, soy, maple and Sriracha sauce.  Stir until heated through.  Serve with tortillas or over rice.

Alton Brown's Baked Brown Rice
1 1/2 cups brown rice, medium or short grain

• 2 1/2 cups water
• 1 T. unsalted butter
• 1 t. kosher salt

Preheat the oven to 375 degrees F.

Place the rice into an 8-inch square glass baking dish.

Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.

After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.