Wednesday, March 2, 2016

Veggie Stir Fry

There's something about ordering Chinese takeout that makes me feel like an adult.  I have no idea why; maybe it's watching movies or TV shows where people eat out of takeout containers in their NYC apartments or something?  Obviously I don't live in an apartment or in New York, and I never eat out of the containers, with forks or chopsticks, but still, the feeling remains.  We got Chinese food for Valentine's Day and were super happy with everything, but we felt like the steamed veggies I picked were lacking.  Great sauce, but it was just a few vegetables.  With so many options out there, why stick with bamboo shoots and broccoli?  And why not more mini corns?  The mini corns have been my favorites since I was a kid!

Enter the Pioneer Woman, who is just amazing whether she's making meat dishes like lasagna or something vegetarian like this; she has never steered me wrong.  This was a great recipe; the sauce comes out flavorful, thick and awesome, coating all the veggies and soaking into the rice I served it on.  It's made with soy sauce, sherry, brown sugar, sriracha, and fresh ginger, and thickened with cornstarch.  The recipe calls for onion, red and yellow peppers, zucchini, baby corn (!!!!!), and broccoli.  I threw in some snow peas because, what's a Chinese stir fry without snow peas?  Besides being delicious and healthy, it was really quick.  I think it was ready before the rice was cooked!  Definitely a great stir fry.

It turned into a meal that's far better than takeout.  And even more adult, since I made it.  In a wok.  Adults use woks.


veggie stir fry
from The Pioneer Woman
serves 8

1/2 cup soy sauce
2 tablespoons sherry or vegetable broth
2 tablespoons cornstarch
2 tablespoons Sriracha (more or less to taste; I used more like 1)
1 tablespoon minced fresh ginger
3 tablespoons peanut oil (I used vegetable)
1 whole yellow onion, cut into large chunks
1 whole red pepper, seeded and cut into large chunks
1 whole yellow pepper, seeded and cut into large chunks
2 garlic cloves, minced
2 whole medium zucchini, cut into large wedges
1 15-ounce can baby corn, drained and halved crosswise
1 head broccoli cut into florets
cooked noodles or rice for serving
sesame seeds for serving


1) In a bowl, mix together the soy sauce, sherry, brown sugar, cornstarch, Sriracha, and ginger.  Set aside.

2) Heat the oil in a large skillet over medium-high heat.  Add the onions and peppers and stir, cooking for 2 -3 minutes.  Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously.  Add the zucchini and stir it around, cooking it for 2 minutes more.  Add the baby corn and broccoli and cook for a couple of minutes.  While the veggies are still firm, pour in the sauce.

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

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