What's not to love about "stir-fry"?
We are fortunate in Dallas to have a number of Asian markets within reasonable traveling distance.
With that in mind and the desire to eat healthy, I stopped at the local Half-Price books and picked up the cookbook called "What's Cooking: Stir-fry",
pulled out my wok, made a quick trip to the Asian market, and picked up provisions for dinner.
In the Asian market, you will find unusual fruits and vegetables that the average grocery store does not stock. The prices are usually very reasonable.
When I visited... a huge bunch of dill was going for $0.99, whereas in our local grocery a few tiny sprigs of dill were commanding anywhere from $1.99 to $3.29.
Unfortunately, I didn't need dill for this recipe. But you get the idea.
So here is a quick recipe for stir-fried vegetables.
Measure out all your ingredients, and prep all your veggies ahead, as the stir-fry process takes only minutes to complete the dish.
3 Tbsp. SESAME OIL
8 SCALLIONS, chopped
l clove GARLIC, crushed or minced
1 Tbsp. grated fresh GINGER
1 head of BROCCOLI
1 YELLOW or ORANGE BELL PEPPER, seeded and sliced
1 c. shredded RED CABBAGE
4 1/2 oz. can BABY CORN, drained
2 c. PORTOBELLO MUSHROOMS, thinly sliced
5 oz. fresh BEAN SPROUTS
9 oz. can WATER CHESTNUTS, drained
4 tsp. LIGHT SOY SAUCE
Heat a wok over high heat, then add 2 tablespoons of the oil.
Stir-fry two thirds of the scallions with the garlic and ginger for 30 seconds.
Add the broccoli, bell pepper, and red cabbage and stir-fry for 1-2 minutes.
Mix in the baby corn and mushrooms and stir-fry for an additional 1-2 minutes.
Finally, add the bean sprouts and water chestnuts and cook for an additional 2 minutes.
Pour in the soy sauce and stir well.
I like to serve this over rice.
Garnish with remaining scallions.