Stir-fry.
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).
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:
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.
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