stir fry recipe :o) well... sorta

[Guest guest]

made this tonight and it was so good. You can use any veggies ya want, just

remember that the harder ones like carrots and broccoli go in first and cook a

bit before you add the softer ones.

Here's what I did:

put some oil in a wok, but you don't need a wok, oh, and when I stir fry I like

my veggies a bit more cooked than your average bear, so just cook them how you

want them done, here is how I did mine:

oil in the wok, yeah, vegetable oil, not the healthiest, but yum. I guess I

started with like 3 tbs. but I added way more while cooking. put in 3 coarsely

grated carrots and one head of broccoli, cut using mostly the florettes. (save

the stalks for Donna's broccoli stem recipe) I let the carrots and broccoli

simmer in the wok with a lid over them. LOL, I know, this defeats the purpose of

the wok, but trust me, this was good, LOL. Ok so I let them simmer for about 5

minutes, then I added red pepper and onion chopped medium I guess, and let that

simmer about 5 minutes, then I added some yellow summer squash which I cut

lengthwise and lengthwise again, then cut in little pieces and cooked another 5

minutes, then I added the sauce and put over jasmine rice. Oh, and during

cooking I added some oil here and there and some garlic powder.

ALL MEAT EATERS WERE RAVING! EVEN MY MR. SMARTASS 21 YEAR OLD!!!! LOL

 

Sauce is to taste, so play with it:

in and about a half cup of soy sauce, half cup of white or red wine or cooking

wine, half a cup of veggie stock or veggie broth, and a lot of sugar, start with

about 5 tablespoons and see if you like more, and garlic powder to taste. A lot

of garlic powder to taste. I use quarter of the bottle, but you probably will

want to use less. ;O) maybe not.

 

Gonna make this one again very soon. )

 

Blessings,

Chanda