It’s late, you’re hungry, you want Chinese, but that’s just so bad for you. You open the fridge, tap your fingers on the top, searching for something sweet but salty, chewy but with a crunch, meaty but light at the same time. It may seem like a lot for one dish to live up to, but you’re confident and relentless; you will find a way to make it happen.
Wait, you’re also hungry though, so it’s going to have to happen quick. Very quick.
You start poking around in the fridge. Hmmmm….there’s quinoa, some broccoli….there’s peppers/onions in the freezer…oh! And veggie meat. You take everything out and cook it up really quick in a frying pan.
Now we add sauce. Sweet, but sour. Didn’t you make a sweet and sour sauce awhile ago. Ok, so now we have a sauce. You should taste it, though before you put it on all this stuff you just cooked……..*taste*
It needs something. Something chatpata. With zing. Like vinegar, but a little sweeter. Something that makes all the molecules on your tongue dance around a little because of all the extra saliva being produced, something like…..
Best pick I could get with my shaking hands
Super-quick Pseudo Chinese-Indian Stir Fry with Quinoa
makes 1 plate
- Cooked quinoa
- 2 Morningstar Farms Original Sausage Patties (feel free to substitute with any other veggie meat (or non-veggie if you go that way))
- 3 pepper onion blend
- Sweet and sour sauce
→Spray a frying pan with non-stick cooking spray. “Saute” the 3 pepper onion blend and broccoli until the onion is brown on this pan (I steamed the broccoli a little first to make it go faster).
Cook the veggie meat according to package directions.
Make THIS sweet and sour sauce. Add a couple good pinches of chat masala to it (depending on how much you make). Mix it all together and enjoy.