Thursday, August 4, 2011

Go To Recipe


Not even gonna try and sound fancy...
Throwing whatever veggies (and sometimes leftover steak or chicken) I have in the fridge, freezer, garden into the wok is the easiest and fastest dish ever. Especially since there are days when I am out of the house at 7am and not home until 8pm.

This is the recipe I started with about 5 years ago in college.
I've played with it A LOT.
Even added hoison sauce, fish sauce, anise, 5 Spice, babycorn, water chestnuts...I always top with fried onions or crushed peanuts. Oh! and I sometimes add some basil (sounds a tad odd but it is sooo good).

  • 2 medium green peppers, julienned
  • 2 medium sweet red peppers, julienned
  • 2 medium carrots, julienned
  • 2 cups broccoli florets
  • 3 tablespoons vegetable oil
  • 2 tablespoons light soy sauce
  • 1 teaspoon ground ginger
  • 6 green onions, thinly sliced
  • 2 tablespoons cornstarch
  • 1 cup low-sodium chicken broth
  • 1/4 cup cold water

1 comment:

Elsa said...

We're not stir fry people, but my sister LOVES them (she makes them constantly). This does look yummy though and I love the picture, the angle is great.