Are you camping this Memorial Day weekend? If so, you’ve got to try this stir fry. It’s incredibly easy and healthy too. There’s no chopping of veggies involved, so the prep work is minimal. We made this last fall on our visit to Great Smoky Mountains National Park.
Another great thing about this recipe and my Campfire Pierogies is that the frozen rice and veggies keep your cooler cold. We had a long drive to the Smokies from Illinois, so starting with frozen foods helped keep the ice in our cooler from melting.
Start by heating up frozen veggies in a little oil. I used one pound sugar snap pea stir fry mix and one pound of broccoli.
Then add frozen rice and baked tofu.
Add teriyaki sauce and cook for 3-4 minutes.
Camp Stir Fry
Serves 4. This recipe works equally well over a campfire.
- 1.5 cups brown rice
- 1 tablespoon cooking oil
- 2 pounds frozen vegetables
- 7 ounces baked tofu
- teriyaki sauce (I used Soy Vay Veri Veri Teriyaki)
- Large Skillet
- Spoon or spatula
- Cutting board
Cook rice according to package directions. Let cool, and then freeze in a plastic bag. Or skip the prep work and buy frozen rice at the supermarket.
- Preheat 1 tablespoon oil in a skillet.
- Add vegetables and cook until heated through.
- In the meantime, cut tofu into 1/2″ cubes.
- Add tofu and rice to vegetables. Cook until heated through.
- Add teriyaki sauce to taste.
- Cook an additional 2-3 minutes and serve.
My southern Grandma’s veggie chili is my all time favorite. It’s got tons of healthy stuff in it: zucchini, squash, peppers, tomatoes and beans.
Chili is perfect fall camping food, especially when there’s a chill in the air.
Maybe that’s why they call it ‘chili.’ Or maybe not.
I made a batch of chili and dehydrated half of it for our recent camping trip on the Wisconsin River. Dehydrating is a great way to go, but if you’re planning on car camping you can freeze the chili instead. It freezes well and it’ll keep your cooler cold until you’re ready to thaw it.
To make dehydrated chili, start by cooking up a batch of chili at home. Then leave it in your dehydrator overnight.
At camp start by covering the dehydrated chili with water. Let it soak for about 15 minutes. Lay in the sand, recline in a camp chair, etc.
Then heat it over a stove or fire. So easy!
Dehydrated Veggie Chili
1 tablespoon olive oil
1 large onion, diced
28 oz can crushed or diced tomatoes
2/3 cup salsa
2 teaspoons chili powder
pinch of crushed red pepper
3/4 teaspoon salt
2 cans (15 oz each) pinto beans, drained and rinsed
1 large red bell pepper cut into 1/2″ chunks
1 large zucchini cut into 1/2″ chunks
1 medium yellow squash cut into 1/2″ chunks
- Sauté onion. Add tomatoes, salsa, chili powder, crushed red pepper and salt. Cover and simmer for 10 minutes
- Add remaining ingredients. Cover and simmer 50 – 60 minutes.
- Let chili cool slightly and then spread over solid ‘fruit roll’ dehydrator trays. I dehydrated half of a batch of chili, but if you have enough trays you could dehydrate a full batch of chili. Set dehydrator to 135 degrees. Once chili is dry (about 8 hours), put it in an air-tight container or zip top bag.
- Cover chili with water and let sit 15 minutes, or until it’s nearly rehydrated.
- Heat and serve.