Lately I’ve had very little motivation to cook anything.  Not sure what the deal is—the heat, the sleep deprivation, the lack of time, or perhaps a missing muse—whatever the case my meals sure have been lacking.

A month or so ago (while still in this cooking rut), I made stir fry for the first time.  I’m talking FOR REAL stir fry. Wok and all. (courtesy of five well spent dollars at Ikea)

I wasn’t really sure where to start with the stir fry.  So I kinda just went with what felt right.  Lucky for me what felt right was a super fast, super easy, super tasty lazy girl stir fry

Here’s what you’ll need:

• Minced garlic and or green onion (obviously I prefer both)
• Pre-packaged stir-fry veggies (I like FRESH not frozen)
• Some sort of meat (shrimp, chopped chicken, beef, etc)
• Some sort of sauce (something low sugar/low sodium.. teriyaki, Szechuan, or whatever your heart desires)
• S&P
• Minute Brown Rice

Ok, so first up, you get the water boiling for the rice.  I usually go with 1/3 cup of rice and then overdo it on the veggies – but it’s really your call, lazy girl.. Your call.

Cook the rice according to the package instructions (aka, dump rice in boiling water, simmer 5 min, remove from heat 5 min, FLUFF!).

Meanwhile, heat up a wok (or sauté pan) on medium high heat.  Get that baby HOT!  Coat with nonstick cooking spray, toss in your garlic and/or onions, and then cook up your meat.  I like to season the meat with some pepper and garlic salt.  When the meat is cooked through, remove it from the wok, and toss in your veggies, and season with S&P.  I use half a bag (6 ounces) of the Eat Smart vegetable Stir Fry mix for one serving.

I use a little spatula to toss the veggies about and get them slightly crisp.  I’m still working on my wok-toss, so the spatula will have to do for now.

Occasionally add 1 tsp of water to the wok to help the veg get their groove on while simultaneously making you feel like a wok-BAMF.  The pan should SIZZLE when you do this.  I know you’ve got it in you!

When the rice is just about done, add the meat back to the wok, and add in about 2 tbsp of your sauce of choice.  Give it a nice stir (or a few tosses if you’ll feeling crazy), then pour into a bowl along with the rice.

Then eat your face off.

Schezuan Shrimp:

Teriyaki Chicken:

Good wok, lazy girl. Good wok.

Stats on 1 serving (1/3 cup rice, 6 ounces veggie mix, 4 ounces shrimp, 2 tbsp Szechuan sauce):  300 calories, 40g carbs, 5g fat, 27g protein, 5g fiber