Veggi Stir Fry

I had never been a great fan of eating veggies. If it happens to be vouched for, then I could give it a try but otherwise I tend to swing towards meat than veggies. But veggie stir fry is something I can eat everyday. It’s simple and can be had literally by itself or as a side dish with fried rice or noodles.

I made this a week ago and we finished it in a singe day J

I usually go for what ever vegetables I find in the fridge. But be a little careful not to use contradicting (like Okra) veggies.

Ingredients:

Bell Peppers: 1 red and 1 green

Carrots: about a hand full baby size

Mushrooms: 1 cup, sliced

Celery: 1 stalk

Spring onions: 3 or just use the regular onion chopped fine

Ginger: 2 inch piece

White wine: 4 tbsp (try substituting with water if you prefer)

Olive oil: 1 tbsp

For the Sauce:

Any sea food sauce: 2 tbsp

Lime juice/veiger: 1 tbsp

Brown sugar/honey: 1 tsp

Chili sauce/cayenne pepper: ½ tsp (or required amount)

Any good tasting stock: 1/3 cup (I used chicken stock)

Garlic: 4, minced

Mix all the ingredients for sauce with the exception of garlic and keep aside.

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Method:

• Heat a wok and add olive oil. When the wok is really hot, add the veggies and stir for a minute and reduce the heat. When you reduce the heat add a tbsp of wine/water/sherry. Fry a little and add another tbsp. Keep doing this until the veggies are soft but not completely cooked.
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• Meanwhile, bring the sauce to boil in another dish and add garlic when the sauce boils.
• By then the veggies would have been just soft enough. Now add the sauce to the veggies and check for salt.
• You can adjust the salt by adding soy sauce or sea food sauce or plain salt itself.
• Let the sauce come close to the veggies and the stir fry is all set!
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Note: If you are using broccoli or veggies likewise, make sure to fry them before you add the rest of the veggies.