Stir-Fry; VEGAN

[Guest guest]

This recipe was the first time I'd ever used fresh ginger. What a flavourful

experience!! I loved it! I am now a big fan of fresh ginger. Yum!

 

Happy cooking!

 

~Emmy~

 

 

From " Help! My Apartment Has a Kitchen! " by Kevin Mills and Nancy Mills

 

Vegetable Stir-Fry

Serving size: 2

~~~~~~~~~~~~~~~~~

 

Here are two variations of this recipe for different flavours:

1. Sweet-and-sour. Add 2 tablespoons sugar and 2 tablespoons any

vinegar when you add the soy sauce.

2. Hot. Add 1/8 teaspoon red pepper flakes to the oil along with the

ginger at the beginning of cooking.

 

 

CHOOSE 4 or 5 FROM AMONG THE FOLLOWING INGREDIENTS:

 

1 medium onion

1 red or green bell pepper

1 broccoli stalk

1 medium carrot

1 celery stalk

1/4 head red or green cabbage

1/4 pound snow peas

5 medium mushrooms

1 cup bean sprouts

1 small zucchini

6 ears baby corn

4-ounce can bamboo shoots, drained

 

 

Necessary ingredients:

----------------------

1 1/2-inch piece fresh ginger, peeled and finely-chopped

2 tablespoons oil

1 tablespoon soy sauce

Chow-mein noodles or rice

Dash of salt

Dash of black pepper

 

 

1) If using snow peas, pull the strings off the sides by snapping the

top 1/4-inch from each end and pulling firmly along each edge.

2) Cut the vegetables into 1/4-inch-thick slices, although you can

leave the snow peas, bean sprouts, baby corn and bamboo shoots

whole.

3) Put the vegetables into three bowls according to the length of time

they need to cook:

 

MOST COOKING: onion, bell pepper, broccoli, carrot

LESS COOKING: celery, cabbage, mushrooms, zucchini

LEAST COOKING: snow peas, bean sprouts, baby corn, bamboo shoots

 

4) Heat the oil in a larke wok or frying pan over high heat.

5) When the oil is hot, add the ginger, and stir-fry for 10 seconds, or

until it sizzles.

6) Add the " MOST COOKING " vegetables that you are using (onion,

bell pepper, broccoli, or carrot). Stir-fry for about 2 minutes.

(Note: The vegetables will NOT look cooked!)

7) Add the " LESS COOKING " vegetables (celery, cabbage, mushrooms,

or zucchini). Stir-fry for another 2 minutes.

8) Add the " LEAST COOKING " vegetables (snow peas, bean sprouts, baby

corn, or bamboo shoots). Stir-fry for 1 minute. By now, all the

vegetables will have softened slightly. Do NOT cook until mushy!

9) Add the soy sauce, a dash of salt and a dash of black pepper.

Stir-fry for 1 minute more and serve over hot-cooked rice or

chow-mein noodles!

 

 

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