The farmer’s market is coming into full swing in Northern Indiana. We had so much delicious food to choose from this past weekend that I bought all sorts of stuff. Then I got home and realized I’m only here until Wednesday this week and one of those nights I’m going out to dinner. Sigh… what to do with all this beautiful produce? Stir fry! I’ve got a couple of real recipes, some of which I’ve shared before, but this one is my generic works for anything stir fry. Call it whatever you want, me? I call it easy.
Easy Stir Fry
1. Take whatever veggies you like or have on hand and cut them into thin, bite size pieces.
2. Make your sauce in a bowl and set aside: 1 cup of chicken broth, 2 TB of soy sauce, 1 tsp corn starch and 1 tsp of basil. If you like it spicy add in some crushed red pepper flakes.
3. Heat about a tablespoon of cooking oil in your wok or large skillet. Stir fry the veggies, starting with the harder/thicker variety first. Cook for about 2 minutes, add in the next, cook for about 2 minutes, add in the next etc until all the veggies are in the pan.
3. Scoot the veggies around the sides of the pan and pour your sauce in the middle. When it starts to get thick & bubbly, mix in your veggies.
4. Serve over brown rice or rice noodles or thin spaghetti noodles.
It’s easy and it works with anything you’ve got on hand. Last night we had (and this is the order in which I cooked them too): carrots, green beans, bell peppers, zucchini, mushrooms and 1 lonely leftover grilled chicken breast.