Saturday, September 15, 2012

Vegetable Stir-Fry

I love stir-fries. I could eat them every day of the week, slightly changing the sauce, spices and veggies and never get sick of them. The stir-fry I made last night was exceptional, and very simple. I wanted to share it with you.

Vegetable Stir-Fry
  • 2 tomatoes, chopped
  • 1 zucchini, thinly sliced
  • 1/2 sweet onion, thinly sliced
  • 1 red pepper, thinly sliced
  • 2 cloves garlic, finely chopped
  • soy sauce, approx. 2-3 tbsp
  • 2 tsp ginger, peeled and thinly sliced (I used powder)
  • salt to taste
  • 2 tsp light golden sugar
  • 1 tbsp canola oil
  1. Place oil in wok or large frying pan. Heat slightly on medium 
  2. Add ginger, garlic and vegetables. Stir fry for a couple of minutes
  3. Sprinkle with soy sauce, salt and sugar
  4. Stir-fry (covered) until vegetables are tender and most of the liquid has been absorbed, about 10 minutes. If you want a sauce to pour on top of rice, add approx. 1 tbsp cornstarch mixed with 1/4 c water and cook an additional minute or 2.

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