The lazy chef’s Asian stir fry recipe

For meat or veggie lovers.

Hey,

Long time no write. I’ve been subslacking. Sorry!

I went to see a college friend in Geneva the day before Halloween and I left my laptop and iPad at home so I could fully disconnect. It worked! I’ve been there before so I had no agenda and basically wandered aimlessly, ate fondue, and sat in parks or cafés reading. I finished Bird by Bird by Anne Lamott during my mini holiday and plowed through Let Me Tell You What I Mean by Joan Didion. I wrote my morning pages every day except for one when my friend’s very cute and chatty six-year-old son wanted to hang out with me while I sipped my morning cappuccino.

After my weekend trip to Geneva, another college friend from NYC came to visit me in Amsterdam. We enjoyed more aimless wandering, eating, and this time beer drinking in my city. Having house guests is overwhelming, but I also love rediscovering where I live. It jolts me from my routine and reminds me why I love this place. Even on the greyest fall afternoon, Amsterdam is beautiful and gezellig (cozy).

I mean, come on… 🤩

Anyway, I was scrambling to figure out what to write this week, especially since I skipped last week. It’s funny how a slight slip in my writing routine makes it hard to stay motivated even though I’m determined to stay consistent here! Then I remembered this trusty post. A few of you commented there about my Asian Stir Fry recipe (including

Claudia Faith

👋). No, I am not turning into a food blogger. There are already so many great ones and I do not have the patience to develop and write recipes. I’m more of a let’s see what we have in the fridge and cabinet that I can throw together and douse with soy sauce person. Hence the “The lazy chef’s Asian stir fry recipe” title of this post.

Asian stir fry with shredded tofu and a shit ton of vegetables

Prep and cooking time: Approximately 30 minutes.

Note: This is one of the many Asian stir-fry meals I’ve cooked, but you can make it with whatever protein/meat and veggies you prefer.

iPhone charger not included.

Ingredients

• Shredded smoked tofu

• Snow peas

• Sweet red peppers

• Eggplant

• Ginger

• Onion

• Garlic

• Chives

• Soy sauce

• Salt

• Pepper

• Sambal

Cooking instructions

1. Chop onion, garlic, eggplant, snow peas, and red peppers

2. Shred ginger and tofu (I used a metal cheese grater)

3. Sautee onion and garlic in sunflower seed oil until fragrant, then remove from the pan

4. Sautee eggplant and ginger in sunflower seed oil until the eggplant softens

5. Add shredded tofu, snow peas, red peppers, onion, and garlic, and continue sauteeing

6. Add salt, pepper, and soy sauce, and increase the heat for a few minutes (Pro tip: go light on the salt — soy sauce is already salty)

7. Turn off the heat once you’re happy with how cooked the vegetables are (I like my peppers and snow peas crunchy)

8. Sprinkle chives on top before serving

9. Add sambal if you want to spice it up 🌶️

10. Enjoy!

Disclaimer: I’m not a recipe developer (and I’m a bit lazy about explaining the steps). If you’re confused about any of this, feel free to ask me in the comments.

Eet smakelijk! (Enjoy your meal!)

I’d love to hear how this goes for you and/or swap quick and easy recipes if you have a few.

✌️Until next time,

Alexis

P.S. It would mean a lot to me if you hit the like button to increase engagement on this post. Also, feel free to share my posts with a friend. Lastly, consider further supporting my independent writing by upgrading to a paid subscription. As always, thank you for reading!

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