This post may contain affiliate links which won’t change your price but will share some commission.
Last Updated on
I like making a good stir-fry for dinner at least once a week. My step-by-step guide for how I make it is here. Even though there is a decent amount of prep work to get the veggies ready, it’s not overly time-consuming. I usually have leftovers from my stir-fry for lunch the next day, too.
After eating out when I was in San Francisco earlier this week, I felt the need to make a veggie-filled meal to help get me back on track with healthy eating. I try to eat healthfully even when traveling, but boy is it hard! I had several meals out and know that my sodium intake was probably through the roof.
I decided to make this stir-fry without rice to ensure that the bulk of the meal was vegetables. I got the baby bok choy, onions, tofu, garlic and mushrooms from Trader Joe’s and found the baby broccoli at my local farm stand:
I made the world’s simplest peanut butter stir-fry sauce using a tablespoon of unsalted peanut butter, a teaspoon of rice wine vinegar, a teaspoon of reduced-sodium soy sauce and about a 1/4 cup of balsamic vinegar. I just mixed it up with a spoon:
I water-sauteed the vegetables in my new wok:
By the way, this is the first wok I’ve owned and I got it at Ikea recently for about $25. It’s cool looking, don’t you think? It even came with a lid which I love. I am really happy with it so far. After the vegetables are soft, I just drizzled the peanut butter sauce on top. I felt so much better after eating this veggie-filled dinner. I was able to get to the gym several times this week and weekend, too, so I’m feeling back to my old self again.
What’s your favorite meal or tip for getting yourself back on track with healthful eating?