Vegetable Stir Fry (serves 4)
One Onion (cut thin in half moons)
4 cloves Garlic (minced)
1 inch piece Ginger (grated fine or minced)
3 cups Any available vegetables such as carrots, cabbage, broccoli,
cauliflower, eggplant etc. (cut in 1 inch pieces)
vegetable oil such as canola, sesame, or a
combination of the two
1 tsp sweetner (sugar, honey, etc)
1/2 tsp salt
3/4 TBSP rice vinegar (or another kind of vinegar can be substituted)
3/4 TBSP soy sauce
Heat oil in wok or fryer and add onions. Salt the onions lightly
to release the water. After 3-4 minutes add remaining ingredients
(Note that not all vegetables cook at the same rate. Heavy vegetables
such as carrots -unless they are grated-green beans and broccoli
will need more time than quick cooking vegetables like cabbage).
Ginger and garlic can be added either soon after the onions
or later in the cooking process depending on how strong you
want their flavor to be - for a stronger flavor put them in
toward the end.
For a crispy stir fry, cook on high heat (without
smoking the oil) without the lid. For softer vegetables cook
on a lower heat with the lid on. The amount of time it takes
to cook a vegetable depend on the vegetable-*understand the
order in which to put the vegetables in the pan* before you
begin putting them in.
Lastly, add the sauce in the above order.
The amount above is a suggestion and guide only. You will need
to taste for flavor before determining if more is needed or
not keeping in mind the taste-buds of those eating.
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