Veggie Stir Fry July 6, 2010
Posted by nrhatch in Food & Drink, Vegetarian Recipes.trackback
When we first adopted a vegetarian diet, I went through my favorite recipes looking for ones that would be equally (or more) delicious without meat.
After modifying the recipes to omit meat, I ramped up the fiber by adding more veggies to the dishes.
Here’s our Stir-Fried Chicken recipe which now boasts only yummy, good-for-you veggies.
Delicious, nutritious, and no raw chicken to handle or cook ~ saving you both time and money!
VEGGIE STIR FRY1 green or red pepper, chopped
1 onion, chopped
3 carrots, chopped
4 ribs celery, chopped
2-3 cups of other veggies (broccoli, green beans, pea pods, baby corn, spinach)
1/8 head cabbage, chopped
In large sauté pan or wok, over medium heat, sauté 1 clove garlic and 1/2 tsp ginger powder in 2 Tbsp. oil. Add peppers and onions. Cook 1-2 minutes. Add carrots and celery. Cook 1-2 minutes. Add remaining veggies, including cabbage. Cook to desired doneness.
In a measuring cup, combine:
1 c. vegetable broth
2 Tbsp. soy sauce
1 tsp. honey
2 tsp. dry sherry (or white wine)
1 tsp. Chinese mustard
Stir. Add mixture to cooked veggies. Cook 1-2 minutes to allow flavors to meld.
Combine 1 Tbsp. cornstarch with 2 Tbsp. cold water. Stir mixture into vegetables and cook 5 minutes to thicken the sauce.
Serve over cooked rice (yellow, brown or white) or stir into cooked spaghetti noodles for lo mein.
Other optional additions: water chestnuts, bamboo shoots, almonds
Related posts: Veggie Kabobs * Zucchini Boats * Versatile Pasta Salad * Bon Appetit! * Yummy Hummus * Ten Ways to Fiber Up Your Diet * Bruschetta
Stir fries are my favorite. All the work is in the prep and not the cooking. I’m surprised this one didn’t get a lot of traffic. Easy peasy and versatile. I’ve made similar but your “sauce” is different. I’ve never used Chinese mustard. Will have to look for it.
I use whatever mustard I have on hand . . . including the leftover packets of mustard from Chinese takeout that you get when ordering egg rolls.
This was posted when SLTW was a “baby” . . . only a few months old.
That’s what I would do to. I wasted too many years buying ingredients for one dish. Sometimes I didn’t even like it, i.e. caraway seeds for home made bread.
I’m the same. I made pineapple chutney the other day and didn’t worry about not having ground cloves on hand . . . since the recipe called for a “whopping” 1/4 tsp. I just put in a little extra ginger.