Have I mentioned how easy it is to make some type of a stir-fry dish? First, I start cooking some brown rice, so it will be done in time for dinner.
Then I wash and prep. all of the veggies that will be going into our stir-fry. This is a great opportunity to use any mysterious green vegetables you have floating around the house (you know, the ones you can’t figure out how to use).
I chop onions into 1-inch square pieces, carrots into thin diagonal slices, broccoli into florets, potatoes into thin slices, greens into about 2-inch squares (the exact shape is not at all critical here), zucchini into 1-inch cubes (because I like it that way), hopefully you get the idea.
Then you heat a bit of oil in the pan, use a med-high heat, (using some sesame oil can add flavor) and start to cook the veggies that have the longest cook time. For instance onions and carrots. Stir and cook those for a few minutes (adding a few sprinkles of sea salt), then add in the veggies with the next longest cook time, cook for a few minutes (while stirring) and add in any remaining veggies (such as those greens). At this point add in your seasonings during the last few minutes of cooking. Then remove the vegetables from the heat and serve them over the cooked brown rice.
Last night, for seasonings, I used orange juice concentrate, water, soy sauce, sea salt, and pepper, with a little arrowroot powder to thicken the mixture. I’m not sure on the measurements and I really don’t believe they are critical. To give you some idea; I think the O.J. would have equaled about 1/4 – 1/2 cup when combined with the water, then I used just 2 or 3 Tablespoons of soy sauce, less than 1/2 teaspoon of sea salt, and a few grinds of fresh pepper. This was thickened with a Tablespoon of arrowroot powder mixed with a bit of water and stirred into the mixture.