Once a week, my husband and I always make a stir-fry for dinner. Most of the time it is all vegetables since both of us often crave veggie dishes. But this last week, we opted to experiment with both fresh bamboo since I have only used canned and a half pound of tombo tuna. The bamboo shoots were much more tasty fresh than the canned counterpart and a wonderfully crunchy addition to my stir-fry. There was not a ton of tuna in the stir-fry but it was nice touch of protein for the dish. I love stir-frys since you can add whatever you have on hand!
See the recipe when you read more.
Original Recipe Ingredients 1 shallot, finely chopped Directions Makes 4-6 servings.
Veggie Stir-fry with Tuna
2 cloves of garlic, finely chopped
2 carrots, peeled and chopped into 1/4 inch slices
2 small green zucchini, chopped into 1/2 inch slices
1/2 cup fresh bamboo, chopped into 1/2 inch cubes
1/2 cup red bell pepper, chopped into 1/2 inch pieces
1/2 cup frozen soy beans
1/2 cup bean sprouts
1/2 pound fresh tuna, cut into 1/2 inch cubes
3 tablespoons ginger, finely chopped
2-3 tablespoons of olive oil
2-3 tablespoons lite soy sauce
1 tablespoon sriracha, if desired
1 shallot, finely chopped
Makes 4-6 servings.
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