[FATFREE Home] [Recipe Archive] [About the Mailing List and how to join]
[Date Prev][Date Next][Thread Prev][Thread Next][Date Index][Thread Index]


Here's how my SO learned to like veggies.  Now he eats so many of them, he puts 
me to shame:

Veggie Stir Fry

Start your rice.

Julienne large amounts of the following (your choice):

Celery, carrots, cabbage, peppers (red, green, chile...), jicama, bok choy, 
broccolli, mushrooms (sliced) etc. etc. etc. (use your imagination), have some 
been sprouts washed and ready.

In another pile, mince an onion, 2-6 garlic cloves, a chunk of ginger root (they
say quarter size, I use about the size of four quarters piled up).

mix Sauce in a small bowl:  3 T soy sauce, 2 T sherry (this is an important 
ingred.), a few drops sesame oil (for flavor only), 1 t sugar (you can leave out
if you want)--there's other things you can put in not on this list so e-mail me 
if you're curious--(and other things on this list--suggestions?)

to thicken:  1-2 T cornstarch mixed in 1/4 c cold water

plus you will need 1/4-1/2 c broth on hand, although you can use plain water 
without too much ill effect.  ALL ASSEMBLED?  RICE ALMOST DONE?  OK then

1) Saute your savories (onions, garlic, ginger) in some of the broth in a large 
fry pan or a wok.  Now add veggies to pan (except the real delicate ones like 
been sprouts--add those later) + some more broth, cover and steam for 1 minute. 
Open, add the more delicate veggies + the sauce, cover & steam for another 20-30
seconds.  Remove cover, add thickener a little at a time (if it gets too thick, 
thin with more broth), and then serve immediately over rice.

This is so excellent and different every time.  We eat it 3-5 nights a week.