Stir Fry

Stir fry for 4

Vegetables such as carrot, mushrooms, brocolli
Fresh ginger, and a clove or two of garlic
Protein such as chicken, tofu, beef or pork
Rice or rice noodles or anything else that floats your boat

Sauce
3 Tablespoons red wine vinegar
3 Tablespoons pineapple juice
3 Tablespoons brown sugar
1 and 1/2 Tablespoons Ketchup
1/2 teaspoon cornstarch
1/4 teaspoon salt

I love stir fry. I love how easy it is, and I love how you can do so many different combinations of veggies. This particular night I cleaned out my fridge of all the veggies I had.

Start a BIG pot of water on high heat on stove for blanching your vegetables. Start a second pot for your rice or noodles. (Follow directions on package)

While the water is coming to a boil, start prepping ingredients.

Chopping is so relaxing, don't you think?



Rainbow carrots are delicious!







Is your water boiling yet? Good!
First blanch the carrots for two minutes,
then the brocolli, and finally the mushrooms!


While the veggies are blanching, prep the chicken, and mince some ginger. Don't forget about your rice or noodles or whatever you're serving the stirfry with.

Heat a large skillet over med-high heat. Add a tablespoon or two of oil. Once the oil and pan are hot, cook the chicken. While the chicken is cooking, prepare the sauce.






Once the chicken is cooked, remove it from the pan. Add a little more oil to the pan and cook all the vegetables for about 2 minutes. Make a hole in the middle of the vegetables and drop in ginger and garlic. I just zest the garlic in at this point. Cook the ginger and garlic for about 30 seconds. Mix it into the veggies, add sauce and cook two more minutes or until done.




Adding the sauce








One of my favorite week-night meals!