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.
Just 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.
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.
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