Wednesday, April 11, 2012

Vegetable Stir Fry

I'm a little surprised at how well this went over last night! It was just something I threw together (got to get dinner on the table, you know) and they all liked it. I guess it's one I'll keep around!

Vegetable Stir Fry
serves 4

2 Tbsp. oil
3 cloves garlic, minced
1 Tbsp. minced ginger (I used a hefty squirt of minced garlic in a tube)
2 small zucchini, cut into half moons
8 oz. pkg. sliced mushrooms
1 medium onion, sliced
most of a 6 oz. pkg of baby spinach
3 Tbsp. soy sauce
2 Tbsp. sherry
2 tsp. cornstarch
1 tsp. sugar
rice for serving

Mix the soy sauce, sherry, cornstarch, and sugar together in a small bowl and set aside. Heat the oil in a wok or really large skillet. Add the garlic and ginger, stir-fry for a minute, then add the other veggies except the spinach. Stir-fry until the veggies are cooked but still crunchy. Add the spinach, stir until it starts to wilt. Make a space in the middle of the veggies and add the sauce (stir it before adding); stir the sauce until it starts to thicken, then stir everything to combine. Serve over rice.

*This can be adapted to whatever veggies you have on hand. I was going to add some thin sliced carrots but didn't have any.

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