What does a hungry farmer do when she's in a hurry? Stir fry!
I have made a study of the Super Speedy Simple stir fry, and I want to share it with you. This is perfect for those early evenings when you're short on time and really, really hungry. I have been known to eat an entire pan full of vegetables, and have to make more for Mike, when he isn't here to claim his share.
Here's how it starts:
Put on rice or rice noodles to cook.
Chop up half a bunch of garlic tops (okay, I admit it. I forgot about them in the crisper drawer for three weeks. Yes, they're still good) OR about 4 cloves of garlic. Saute with sunflower oil while you halve and slice 4 good sized carrots. Add a little water to the pan when the garlic starts to smell toasty. Stir garlic, add in carrots and cover, let steam while you chop about three heads of broccoli into bite sized pieces. Add them in, continue stirring occasionally. Chop up bok choy and a squash or two (zucchini, whatever you have). Add & stir squash and bok choy and cook with the lid on, about five minutes. Remove lid and add salt, pepper and a bit more sunflower oil if desired. Cook off any remaining water and brown as desired.
For a quick sauce,
a little toasted sesame oil
a little rice vinegar
Tamari or soy sauce
a little Honey
ginger (fresh is best, but I never have it, so I use powder)
creamy peanut butter (use the good stuff)
a pinch of cayenne if desired
Heat over low heat and stir until smooth. Add more water if needed.
Use whatever vegetables are handy-just add the ones that need the least amount of cooking last. Cauliflower and carrots will always take longer than squash or bok choy.
Sorry, no picture. I always eat it too quickly to think about it.