I’ve got a secret! Do you promise not to tell anyone? Here goes. I’m cheating. That’s right! You heard me. I’m cheating on my husband. My new lover has me stir crazy. This love affair will not end any time soon. I mean, I’m enjoying the guilty pleasures it brings. I’m cheating with my new lover at least two to three times a week. I guess by now, I have your attention. Do you want to know who my lover is? My lover’s name is vegetable stir fry. I’m so in love with him.
Vegetable stir fry is the simplest, healthiest meal EVER! All you need is fresh ingredients (preferably) and some cooking oil and your favorite seasoning and you are headed to pure bliss. Several times a week I serve this up in my home because I can add so many things to this to kick it up healthy style. I can change the sauce. Add rice or noodles to compliment it and it makes me feel like I have a different dish. There are many low carb noodles and most recently I added black rice to it. Here’s my recipe
Vegetable Stir Fry
For the stir fry
- 1 tablespoon grapeseed oil
- 1/2 cup carrots peeled and sliced
- 1 cup mushrooms sliced
- 1 cup broccoli florets
- 1 cup of squash (optional)
- 1 cup of zucchini (optional)
- 1/2 cup of bean sprouts (optional)
- 3/4 cup bell peppers sliced, I used red and yellow
- 1 cup snow peas
- 1/2 cup water chestnuts drained and sliced
- 3/4 cup baby corn drained and sliced
- 2 teaspoons garlic minced
- McCormicks vegetable seasoning to taste
- salt and pepper to taste
- 1 sliver of ginger
For the sauce
- 1/4 cup vegetable broth or chicken broth
- 1/4 cup soy sauce
- 3 tablespoons honey
- 2 teaspoons cornstarch
INSTRUCTIONS
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Heat the oil in a large pan over medium-high heat. Add the carrots and mushrooms and cook for 4-6 minutes or until tender.
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Add the broccoli, bell peppers, snow peas, water chestnuts, baby corn, squash, zucchini and 2 tablespoons of water to the pan.
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Cook for an additional 3-5 minutes or until vegetables are tender and water has mostly cooked off.
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Add the garlic and ginger and cook for 30 seconds. Season the vegetables with salt and pepper to taste.
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In a bowl, whisk together the vegetable broth, soy sauce and honey.
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Pour the soy sauce mixture over the vegetables and cook for 30 seconds.
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In a small bowl mix the cornstarch with a tablespoon of cold water.
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Add the cornstarch and bring to a boil; cook for 1 more minute or until the sauce has just started to thicken.
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Serve immediately, over rice or Hokkem noodles if desired.
My favorite dish. At least once a week I add 1/2 pound of shrimp to get a little more protein.