Stir fry vegetables.
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 , therefore 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 almost everything we had pulled out, except for the broccoli and mushrooms.
The big wok was installed on the stove hence the heat turned on. As a result we had a great fun preparing dinner.
I also prepared this wonderful pork chop sautéed with a shadow of olive oil and dry sage. Perfect pairing.
Stir Fry Vegetables
- 15 mins total
- 10 mins prep
- 5 mins cook
sliced on thin slivers fresh ginger
1/2 cored, seeds removed and thinly sliced red bell pepper
1 medium florets separated broccolis
1/2 bulb finely sliced fennel
1 medium cut in half, each half quartered zucchini
1 medium peeled, halved and quartered carrots
hand full stemmed and quartered mushrooms
1 chopped garlic
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.
Then 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.
If you liked my recipe, you’re sure to love these useful products and related dishes.