Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Kika
Basic Vegetable Stir FryIngredients (use vegan versions): 1C. broccoli
1C. cauliflower
1/2C. snow peas (optional)
1 large carrot
1 vegetable bouillon
2-3 garlic cloves (finely diced)
dash of white pepper
cornstarch (optional)
water
Directions:Wash and cut all vegetables into bite sized pieces. Saute garlic in water, or a lightly sprayed wok or pot. Add 6 tablespoons of water to softened garlic along with the boullion. Once the boullion is disolved start adding the veggies in the order of time needed to cook each (i.e. cauliflower, carrots, broccili, snow peas). Stir constantly. If at any time your veggies still need to be cooked (remember, you're cooking to your doneness preferences), you can add a few tablespoons of water to the pot. If you find that you have leftover water, you can either discard, or thicken with cornstarch. When everything is cooked, sprikle with white pepper and give it one last stir.
Note: You may add any type of veggie combination you like and adding salt is also an option.
Serves: 2
Preparation time: 20-30 min. max
On this stir fry - yeah, its pretty basic Try this instead: - Heat wok up to very hot (when you add oil, you won't have to use as much) - Add oil (of course, the amount changes with the amount of veggies you're using. Less is more. Its an instinctive thing (i.e. if things start to stick, add more) - Add 2 crushed garlic cloves and some finely chopped fresh chilli (around two teaspoons if you're a beginner-chilli-freak). Let them infuse the oil with their flavours. Perhaps even add some finely chopped lemon grass. - Then, add the chopped/unchopped veggies you want (add them in order of their presumed cooking time - from big bits to smaller ones). - My current preferences are for (go for anything in season) - broccoli and mushrooms (good iron fix), zucchini, eggplant, snow peas, bok choi (asian lettuce-type thing, available in open-minded supermarkets, use just like spinach), been shoots, pepper, baby corn etc. etc. - The aim is to cook the veggies so they still maintain a certain crispness - that way there's more nutrients on offer. - I usually by-pass carrots and peas - they can be quite boring. - Just chop it up and throw it in. - Use organic SHOYU soy sauce - its tops. - P.S. In summertime make a mediterranean-style stir-fry using asparagus, red capsicum, zuchinni,
eggplant and cherry tomatoes (add these last). Cook in extra virgin olive oil. Serve with balsamic vinegar, and sprinkles of freshly grated parmagano reggiano. Ciao!
Archived comment by: lou
dear kika iam sorry but do u know how to write a recipe because how are you supposed to know how much water you put in and cornstarch etc !
Archived comment by: anyababes
