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 an excellent selection of vegetables and I wanted to do something with it.
I was also tired of roasting my vegetables. The vegetable drawer opened, 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 great fun preparing dinner.
I also prepared this excellent pork chop sautéed with a shadow of olive oil and dry sage. Perfect pairing.
Stir Fry Vegetables
- ginger, sliced on thin slivers
- ½ red bell pepper, 1/2 cored, seeds removed and thinly sliced
- 1 broccolis, medium florets separated
- ½ fennel, bulb finely sliced
- 1 zucchini, medium cut in half, each half quartered
- 1 carrots, medium peeled, halved and quartered
- mushrooms, hand full stemmed and quartered
- 1 garlic, chopped
- 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.
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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