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Veggie Stir-Fry

Here’s another quick meal that you can put together in less than 30 minutes.  No, I’m not in competition with Rachel Ray, but just trying to emphasize that when serving fresh, wholesome and tasty meals to our families, we don’t need to toil over a hot stove for hours on end.  Like crock pot dishes, delicious stir-fry dishes can be prepped ahead of time and the sauce can be made the day before too like this recipe recommends.  The bold flavors of fresh ginger, soy, siracha and sherry, are robust and rich.  Grab a wok, some peanut oil and you’ll soon have an appetizing meal ready to serve over some brown rice, or whole wheat noodles in under 30 minutes.

Let’s start by looking at these gorgeous vegetables.

IMG_6520Chop up the vegetables on hand. It can be a mixture of any you may have in the vegetable crisper of your refrigerator.

PicMonkey CollageJust look at these beautiful and delicate Enoki mushrooms.  Don’t you just love them? I had a field day photographing them.  It’s crazy these days, everything revolves around my blog – when I saw these, I just knew they would showcase beautifully on the blog.  They are also known as snow puffs.  They have a mild, slightly fruity flavor.

IMG_6523IMG_6530IMG_6535In a bowl, mix together the soy sauce, sherry, brown sugar, cornstarch, sriracha, and ginger. Set aside.

Heat the peanut oil in a large skillet over medium-high heat. Add the onion and peppers, and stir, cooking for 2 to 3 minutes. Add the garlic and cook 1 minute more, stirring continuously. Add the zucchini and stir it around, cooking it for 2 minutes more. Add the broccoli, baby bok choy and cook for a couple of minutes, finally add the enoki mushrooms – then, while the veggies are still firm, pour in the sauce.

Stir the veggies in the sauce, cooking for 1 to 2 minutes more, or until the sauce is very thick. If it needs to be a little saucier, pour in 1/4 to 1/2 cup hot water and splash in a little more soy sauce. Serve over noodles or rice, with a sprinkling of sesame seeds.

I hope you will try this meatless dish,  it is packed with nutrients and the flavors are bound to excite your palate.  Happy cooking friends!  This recipe is adapted from The Pioneer Woman’s website.

Sharing this with the lovely folks at Fiesta Friday #105

 

60 comments

    1. Thanks Sonal, those mushrooms tasted and looked so cute, I didn’t want to destroy that white, virginal look. Stir fry dishes are so easy and fast to put together aren’t they? Thanks for stopping. :)

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  2. I’ve never had enoki mushrooms although I am not a big mushroom fan but they look super cute. And your photos are so vibrant!!! I do like stir frying too (hey, I’m Asian!), so easy and healthy to make. I usually add chicken breast to mine because hubby cannot just do without his meat. :) And btw, Rachel Ray was my mentor. :P

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    1. Thanks Belle, I’m experimenting quite a bit with my photography. My camera doesn’t really allow the blur though, and I’m bummed about that. You know when you focus on the subject and the rest is a blur? Anyway, yes, most men love their meat, but I’m the boss in the kitchen and what I say goes :). So fish and veggies 3 or 4 times a week :). Yes RR does have some quick ideas for dishes under 30 minutes.

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      1. Yup thats your depth of field. What kind of camera do you use? It should have an aperture you can adjust. Make sure you focus on one spot in your subject to keep the rest blurred. Even mobile phones you can play with the depth of field. I’m not a camera pro but blurring is one of my favorite things to do. hehe. I’m proud to say though that I have taught my hubby to eat his veggies since we got married. :)

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      2. I have a point and shoot canon camera, although it does have some great bells and whistles. My aperture only goes to 3.5. Yes, I do focus on the subject, but I don’t think it works, once or twice it has, and I go back to try it again, and it does not work. Very frustrating, but I’ll figure it all out in time.

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    1. Thanks Julie, such a quick and easy meal to put together on a busy weeknight. We have a great International food market just up the road, I love going in there and trying new things each time. I do like the Pioneer woman’s recipes too. Enjoy your week and weekend Julie, and as always thanks for the support. So glad your cake was selected, it was medal-worthy! :)

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    1. Thanks Fae, I was rather pleased with the photos in this dish, they really did pop didn’t they? Yes, it was pretty healthy too, especially over brown rice. Thanks as always for stopping by Fae, enjoy your week :)

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    1. Thanks Johanne, indeed just in time for the Lunar New Year! How odd that two people mentioned enoki mushrooms on their wedding menu. I love the International Food market that we have just down the road from us, I always take a while in the produce section, there’s such a variety of vegetables that I’m not always familiar with. Thanks for stopping by.

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    1. Thanks so much Linda, stir fry dishes are just awesome, love just throwing everything in the wok and it turns out perfectly each time. Enjoy your week too Linda and thanks for the visit :)

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    1. Oh you’re very welcome Judi, it’s wonderful thinking back isn’t it? Johanne also mentioned that she had the enoki mushrooms for her wedding reception. WE have a great International food market just up the road from us, I spend a lot of time in their produce section, these enoki mushrooms were just begging to be taken. Have a great week!

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  21. Loretta,
    I love quick stir frys for dinner too. Your veggies look so good! When I see fresh veggies like that I get them home and then figure out what I can make with them.
    I love your use of bok choy and the mushrooms in it.
    Yummy!

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    1. Thanks Sandhya, I love a good veggie dish, and stir fry dishes are so quick to get together after a busy day. Good luck with your snow, it seems like you have a few snow-packed days eh? After our 2 feet a few weeks ago, we got pretty mild, but I do believe we’re expecting some tomorrow, hopefully not as bad as the last time. More comfort food in the kitchen eh?

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