GAB Studio

I really love cooking, which is not very common for a busy, tired, poor, college student. I try to make a new recipe at least once a week, which often doesn’t happen because upperclassman = lots of studying for tests and subsequent simple meals. When I do have the time, my favorite website to use to find new recipes by a landslide is Yummly. I love how organized I can make my groupings of recipes and how you can put different preferences in so that they only show you what fits your diet, dietary restrictions, and can even show you what you can make depending on what you have in your pantry! It easily takes you to various platforms that have the recipes and it has expedited my path to finding new recipes exponentially!

This week, I decided to try out the Healthy Egg Roll Stir-fry and boy was I pleasantly surprised! I was vary wary of some of the ingredients and was *a little* upset about having to fork over the money for sesame oil and rice vinegar, although now I have them for a long time and can try all kinds of new recipes! This was most definitely not the most aesthetically pleasing meal, but it made the house smell glorious and has been wonderful reheated as well.

The one thing I would add is that it pairs very well on a bed of rice. I don’t really know why I didn’t think to do this in the first place, but it really took down a bit of how overwhelmingly rich it was by itself. Having the stir-fry mixed in with rice really enhanced the different flavors that I wasn’t able to taste without mixing it.

Here’s a quick overview of ingredients and directions:

1 lb lean ground beef
1 small head of cabbage, shredded or sliced into thin strips
3-4 medium carrots, shredded
1/4 onion chopped finely
1 teaspoon ginger
3 garlic cloves, minced
2 Tablespoons vegetable oil
1 Tablespoon sesame oil
1/4 cup low sodium soy sauce
2 Tablespoons rice vinegar
Salt and pepper to taste

• In a large skillet over a medium high heat, cook the beef & onion until the meat is fully cooked and the onion becomes translucent. Drain off any excess fat from meat. Transfer back to skillet and  add in the cabbage and carrots. Cook 5 minutes while stirring often.

• In a small bowl, mix together the ginger, garlic, vegetable oil, sesame oil, soy sauce, and vinegar. Add mixture to the skillet and cook for another 7-10 minutes. Enjoy the aroma and serve warm over a bed of rice.

As you can see, this recipe is incredibly easy and quick, even for a dork of a college student. Did I have to google how to properly chop cabbage into thin shreds? Yes. Don’t be afraid to ask questions to get stuff right! And if you want, add another vegetable that you really like (zucchini, squash, broccoli, whatever you please!) and enjoy with good company and a cold drink!