This recipe was found in the folder of “never published”. It was not too long ago when we enjoyed it, and my son and I had fun preparing it. I am a true believer that if your child will help you cook in the kitchen, your child will eat. This is the case here. All vegetables were eaten by my little guy. Not to mention the fact that the basics of math are used in the kitchen, half…quarters… 12 ounces…. How great is that???
I had a wonderful selection of vegetables and I wanted to do something with it. I was also tired of roasting my vegetables. The vegetable drawer open , we started pulling vegetables out. Carrots, mushrooms, red bell peppers, zucchini, broccoli, fennel (I told you I had a selection of vegetables) and last but not least ginger and garlic.
We Julienne everything we had pulled out, except for the broccoli and mushrooms.
The big wok was installed on the stove and the heat turned on and the fun began. I also prepared this wonderful pork chop sautéed with a shadow of olive oil and dry sage. Perfect pairing. Bon Appetit!!!
VEGETABLES STIR FRY
Fresh Ginger , sliced on thin slivers
½ red bell pepper, core and seed removed , sliced in thin strips,
1 medium size broccoli head, florets separated
½ bulb of funnel finely sliced
1 medium zucchini, cut in half, each half quartered
1 medium carrot, peeled, cut in half and each halved quartered
Hand full of mushrooms, stems removed, caps quartered
1 garlic clove, chopped
Salt and Pepper
Place a wok over medium high heat. Add the oil to the wok and get nice and but not smoking. Add the ginger and garlic to the wok and cook for 30 seconds. Add all the vegetables and stir for a couple of minutes. The vegetables should be still crisp to the bite. Sprinkle with salt and pepper and serve nice and hot.