Welcome to my food blog! I created this blog to share my favorite recipe creations, along with sharing the reflections that cooking them have given me. There are a lot of stories that are told through cooking, and those are the most important, especially when they involve family and friends. I hope that you enjoy being in this Crazy Girl's Kitchen and I hope that you come again and share your own stories, along with your favorite recipes. So pull up a chair and have a seat at my table.
Monday, April 9, 2012
Bountiful Vegetarian Chinese Stir Fry
1 tbsp (per pan) of grapeseed oil
1 small onion, diced
5 cloves garlic, minced
1 inch of ginger, peeled and minced
3 heads of broccoli
julienne 3/4 cup of carrots
1 zucchini, halved
1 summer squash, halved
3/4 cup mushrooms, sliced
Heat grapeseed oil in pan. Dice onion, saute until translucent. Add minced garlic and ginger and stir quickly. Chunk broccoli, julienned carrots, halve zucchini and squash, quickly sauteing until bright green. In a separate pan, after cooking, add soy sauce, broth, hot sauce, red wine vinegar, and cornstarch - whisk. Add vegetables to a larger pan (shown) on medium low heat, covered, stirring occasionally. A sauce should be formed quickly. Cover on medium heat. Add oil to a smaller pan, and cook until streaming on high and add until the bok choy is wilted, with the cover on for about 5 minutes. Add to stir fry in large pan, put on the cover, and turn off the heat. Do not overcook - only cook until wilted and bright green. Serve with brown or white rice.
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