Check out all these vegetables! This is a new thing for me. Veggie Stir Fries. This weekend, I discovered my grocery store has pre chopped and ready vegetable kits. Some were for salsas, stir frys and other things. I like this idea because I buy vegetables and never seem to use them before they go bad. Plus, you’re getting a serving of vegetables in.
This is probably the easiest and fastest dinner I’ve ever made. Just measuring ingredients and cooking some rice. Here’s the recipe. Thumbs up to pre-cut vegetables and not having to buy a ton of them and cutting them up yourself! I found the vegetables in the produce section of my grocery store.
Veggie Stir Fry
- Vegetable Marinade
- 1 tablespoon peeled, minced garlic
- 1 1/2 teaspoons soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon peanut or vegetable oil
- 1 teaspoon Shaoxing wine or dry sherry
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons Fish sauce
- 2 tablespoons Shaoxing wine or dry sherry
- 2 tablespoons peanut or vegetable oil
- 2 cups of pre chopped stir fry vegetables. The one I found had bean sprouts, snap peas, peppers, onions, celery, and some green vegetable such as kale in it. Use whatever is your favorite vegetables for stir fry.
- Steamed Rice
- For the stir-fry:
- Place the fish sauce and Shaoxing wine or sherry in a small bowl and stir to combine; set aside.
- Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes when dropped in the pan. Drizzle 1 tablespoon of the oil around the perimeter of the wok and add the reserved vegetables. Cook undisturbed until the veggies. I cooked mine until the onions started to caramelize and turn brown.
- Serve with steamed rice.