Very simply, thinly slice vegetables that you have available, I used mushrooms, carrots, courgettes, onion, green cabbage, bean sprouts, mixed peppers, water chestnuts, bamboo shoots and mushrooms. I also used thinly sliced ham.
Fry onions and garlic in a little oil, add vegetables in order of thickness, putting the ones that need the least amount of cooking in last. Stir fry for only a few minutes then add 2 tbsp of dark soya sauce and 1 tbsp of rice vinegar [this will sizzle a lot] cook for a further 2 minutes. Make sure any meat you have added is piping hot.
That's it, it's done!
A delicious quick lunch dish!
3 comments:
Looks great Tulip. I love stir frys. The sausage enchiladas worked quite well. Look forward to chatiing again soon.
I love stir fries. What a great way to get rid of all the vegetables in your fridge that you know aren't going to last much longer and are beginning to look a bit tired. Of course, that is just an excuse, we all know a stir fry tastes infinitely better if the vegetables are fresh! Great recipe Tulip!
You're right Marie, because a stir fry doesn't need too much cooking you can use the last bits in the crisper...I hate waste!!
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