Thursday, July 4, 2013
Happy 4th of July Cool Pinks!!
Since today is officially known as National BBQ Day, I played around with a stirfry recipe yesterday that came out GREAT, and will go well with your 4th of July meal. This recipe is vegetarian, but you can add spicy chicken sausage if you want ;) Here's how you make Thai BBQ Stirfy. Trust me, you'll thank me later ;)
Extra firm tofu or spicy chicken sausage
Sharp cheddar cheese (or Daiya vegan cheese)
-Marinate the tofu in olive oil and all the seasonings listed above, along with your favorite BBQ sauce and coconut milk. You can do this the night before you make the stirfry, or while you're putting together the other parts of the recipe. The longer you can marinate the tofu, the better. If you're using chicken sausage, douse the sausage with BBQ sauce and fresh basil, and let it sit until you're ready to add the meat to the skillet.
-Cook the yellow rice. If you want to make your own yellow rice, don't be intimidated. Just add vegetable stock, Goya Adobo and saffron the water when you make white rice, and Voila! yellow rice :)
-Put olive oil in a skillet and turn it on medium heat. Add the vegetables to the skillet. Pour in the soy sauce and Worcestershire sauce, then add all the seasonings. Pour the tofu or sausage into the skillet (you can use both "meat" sources if you want lol), and stir everything together while it cooks for a few minutes.
-Add the yellow rice to the veggie and meat mixture and let it cook for about two minutes.
-Put the stirfry on a plate and add sharp cheddar and green onions to the top. It's Thai food, It's barbecue. It's DELICIOUS.
Stay Cool. Stay Pink. Stay Fab :) Happy 4th of July!