It’s that time of year again wherein working (3 jobs this time around) and full-time school converge to make cooking interesting things a secondary, sometimes tertiary activity. (I could venture to say when is it not that time of year actually…) Things have started off swimmingly with classes, although at the end of the day I’m pretty exhausted and headache-y most of the time. Solution 1: drink more water throughout the day. Solution 2: eat meals with a lot of different colored vegetables, and not just cobbled-together unrelated/minimal energy sources. Such as watermelon and matzoh crackers. Yes, I just admitted that. Don’t let it happen to you; make this stir-fry instead.
2 cups frozen peas
2 cups frozen cauliflower
1 cup frozen sweet corn
1 cup frozen orange bell pepper, sliced
1 cup sliced mushrooms, dirt patted off
1 medium onion
1 clove garlic, minced
1 teaspoon fresh grated ginger
2 eggs, whisked*
1-2 tablespoons balsamic vinegar
Black pepper to taste
Saute onion, ginger, and garlic until onions are translucent. Add mushrooms and saute on high heat. Deglaze pan with the vinegar after about 3 minutes. Add remaining vegetables and stir until cooked through on medium heat. Season to taste, and remove from pan to serving dish. Using the same pan, pour in the whisked eggs evenly and cook on medium-low heat as you would for an omelet, flipping over after about 3-5 minutes. Serve atop the veggies or crumble it into the mix.
*Omit the eggs if you want to keep it vegan.