Sunday, July 15, 2012

Veggie Stir-Fry

So another weekend and time to clean out the frig again. I love Asian flavors and stir-fries are so simple. Open the frig and see what needs to be eaten. Cut all of your veggie the same size so they cook at the same time. Start with the harder veggies and then add the stuff that will cook fast at the end. I like to mix marinades and seasonings in a measuring cup tasting as I go so I don't end up with a mixture that is too hot or too salty. Go have some fun with your food. This turned out yummy! I served this over rice but you could use linguine, rice stick noodles or Ramen noodles.

  • 1 bunch of asparagus, cut into 3/4-1" lengths
  • 1 medium yellow squash, cut into circles or half moons (depending on the size)
  • 1 medium zucchini, cut into circles or half moons (bite sized pieces)
  • 1 medium red bell pepper, cut into large bite sized pieces
  • several mushrooms, thickly sliced (add the amount you want - I used 5 medium)
  • 1 good size stalk of broccoli, cut into bite sized pieces
  • 1 vidalia onion (you got it, bite sized pieces)
  • 1 can edamame, rinsed and drained (not in pic)
  • several cloves of garlic, thinly sliced

Heat 1 tablespoon canola oil in a large skillet and add all of the hard veggies (squash, asparagus, broccoli, onion,  you get the idea.) Stir fry until about half way cook (to your taste - about 4 minutes).

Now add the softer veggies (mushrooms and garlic). I added a tablespoon of water at this point and covered the dish so it could steam a little.)

For my sauce I used:
  • 1/4 cup Szechuan Stir-Fry Sauce
  • 1 tablespoons Rice Vinegar
  • 1 tablespoon Hoisin Sauce
  • 1/4 cup Kraft Light Toasted Asian Sesame Dressing (not in pic)

Stir the sauce ingredients well and adjust seasoning to your taste. Stir into veggies and give it one final toss. Serve over rice.


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