How many of you have gone to the grocery store or the Farmer’s Market hungry and bought lots of those fresh and tempting vegetables?  Then when you got home they made their way to the refrigerator and stayed there until you had to throw them in the garbage?

I’ve been known to do this a time or two in my life.  Then it dawned on me, why not take all of those veggies and turn them into a stir fry?  I went to the grocery store and thought I would buy one of those bottles of stir-fry sauce, I turned to read the nutritional ingredients and the first ingredient was sugar.  Well, since we are on diets and supposed to be eating healthier at our house, I figured that I better go back to the drawing board, as sugar is really not in the diet plan. 

I found this recipe at www.lundsandbyerlys.com Lunds and Byerlys is an upscale grocery store back in the Twin Cities area in Minnesota.  I tweaked it a bit, as I had more veggies to use up; but you get the general idea.  I also stir fried some chicken breast pieces and added them to the veggie mixture.  Shrimp and beef would also be great!

If you like spice, add a couple shakes of red pepper flake to the final product.  

I’ve also altered the vegetables from bell peppers, onions, pea pods, bean sprouts, water chestnuts, broccoli, sliced carrots, green beans and cauliflower. You get the picture, whatever you have in the refrigerator.

Give it a try and see what you think.

Veggie Stir-Fry

Serves 4-5 people.

What You’ll Need:

2 tablespoons safflower oil

1 clove garlic, crushed

1 teaspoon minced ginger root

2 carrots, diagonally sliced

1/2 pound green beans, halved lengthwise

1 1/2 cups small cauliflower florets

1 1/2 cups broccoli florets

2 cups thinly sliced zucchini

2 tablespoons water

1 tablespoon lemon juice

1/2 teaspoon salt

1/8 teaspoon pepper

2 teaspoons cornstarch

3 tablespoons soy sauce

1/2 cup salted cashews

DIRECTIONS:

Heat oil in large skillet or wok. Stir-fry garlic, ginger and carrots over high heat 2 minutes.  Add beans, cauliflower, broccoli and zucchini, stir-fry 1 minute longer.  Stir in water, lemon juice, salt and pepper; cook, covered, until vegetables are crisp-tender (2-4 minutes). Combine cornstarch and soy sauce, stir into vegetables; stir-fry 1 minute.  Spoon into serving bowl, sprinkle with cashews.

(Editor’s Note: Kathy Bullerman is a personal chef. She can be reached at http://www.kuisinebykathy.com, or by calling 850-4356.)

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