We eat a stir-fry at least once a week. It's veggie-filled, tasty and pretty quick. Faster and healthier and much more delicious than any kind of strip mall take-out.
Here's the hubby's simple stir-fry and sauce recipe. You can add what ever veggies you like... that's what makes it so versatile!
Serve over steamed rice.
1 bunch of scallions, greens only, essentially what you have left over from the veggie list.
1-3 small thin chilies (more or less for how spicy you want it)
1 1/2C water
1-2 in. piece of ginger
3 cloves of garlic
1-2 tsp of toasted sesame oil
1 Tbps soy sauce or tamari
Optional: 1-2 Tbsp of chili-garlic paste or sauce.
1 small broccoli head
1 Napa Cabbage
3 bunches of baby bock choy
1 med-large carrot
1 bunch of scallions, whites only
For the sauce put it all in a blender and blend, if you want it to all be liquid, if you have bits of chili that is okay but you don't want chunks. You might have to blend for a minute, let it sit for a minute then blend again. It should be a pale green looking sauce.
Cut all the veggies up, leave broccoli florets mostly whole, but you can split them. Slice cabbage in thin strips, same with the bock Choy. For the carrot use a shredding peeler, you can get them at any kitchen store for about $5 it looks like a peeler with teeth. Basically you want thin shreds of carrots. Peel the zucchini and cut into 1/2in to 1inch pieces.
Then stir fry, when it comes to stir frying speed is everything. So have all stir fry ingredients standing by, heat oil in a high side pan. I use Tea Oil, available at Whole Foods, the advantage is you can heat it up really hot and it doesn't smoke. You can use the oil you want but avoid olive oils and don't use anything dairy based. When the oil is hot dump the broccoli, carrots and zucchini in and start stirring, keep stirring for 4-5 minutes, then put in the cabbage and bock Choy, keep stirring for another 4-5 minutes.
I then put in the sauce, keep in mind this doesn't make a thick sauce, the advantage is it is light tasting and very fresh tasting. I put on the sauce then cover for about 2 minutes to give it a little steaming, then plate over rice. You can garnish with sprouts, fresh cucumber or some more of the scallions. Remember whatever you are going to use have it sitting when you are cooking.