Tuesday, April 12, 2011

Vegetable Stir Fry

I used to stir fry vegetables in such dishes as pepper steak and they were delicious.  I did not even consider serving them, as a stand alone dish, with no meat or fish.  I am not sure how I got to the point where I made meatless meals, most of the time.

As a result of this decision, it was time to try stir fries in another atmosphere.  I think, it was a recipe of Ellie Krieger that opened the door to veggie cooking.  Now, I love it.  I spice and you do not know that the meat taste is missing.


Vegetable Stir Fry

 A stir fry makes such a good side.  It has flavor, variety and texture.  I used this with sweet potatoes and turkey.  The beauty of it is that you can change the vegetables and have a completely different dish.  You can also serve it with almost any main dish.

 Vegetable Stir-Fry - adapted from Delish.com
 The recipe is not time-consuming.
Serves: 4   Cook Time: 10 min
Ingredients:
The Sauce:
  • 1 cup organic vegetable broth
  • 1 tablespoon soy sauce
  • 2 teaspoon cornstarch
  • 1 teaspoon  sesame oil
  • 1 teaspoon sugar
The Aromatics:
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced, peeled fresh ginger
  • 1 medium onion, halved and thickly sliced
The Vegetables:
  • 3 cup(s) small broccoli florets
  • 2  bell peppers (red, yellow, or green), cut into strips
  • 1 cup(s) frozen corn kernels
Method:
  1. Make the sauce: In a small bowl, whisk together broth, soy sauce, cornstarch, sesame oil, sugar, and salt; set aside.
  2. Start with the Aromatics: In wok or 12-inch skillet, heat vegetable oil over medium-high heat. Add ginger; stir-fry 30 seconds. Add onion and stir-fry 1 minute.
  3. Add the Vegetables: Start with the hard vegetables first. Add vegetable oil and broccoli, and stir-fry 3 minutes. Add the bell peppers and stir-fry 2 minutes. Add the corn and stir-fry 1 minute. The vegetables should be crisp-tender.
  4. Whisk the Sauce to recombine. Pour into wok or skillet and cook one minute until sauce is slightly thickened and vegetables are coated.
Whisk the sauce.
I love a stir fry but do attempt to keep the vegetables crispy.  I failed at this try.  They were delicious but not crisp.              

4 comments:

  1. I make stir fries all the time, and this one looks great. The veggies do come out more soft than crisp. You can always cook them a little shorter if you like them more firm.

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  2. I love how fast stir frys come together. Your recipe sounds especially delicious. Thanks for sharing it with the Hearth and Soul Hop.

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  3. This is perfect for a friday meal! It's hard thinking up meatless dishes! It's on my meal plan! Thanks for linking to workshop wednesday- hope to see you this week! goobyecityhellosuburbs

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  4. I made this dish for the Taste & Create event this month. Very flavorful and we loved it!

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