Tuesday, March 29, 2011

Oriental Vegetable Stir Fry

Here is a recipe that is the result of a spur of the moment meal I had to create when my vegetarian daughter came over for an unannounced visit around feeding time one day. There are seven in the family, four of them full grown hungry humans of the male persuasion, and 2 pounds of pasta to be fully consumed is the norm for one meal around here, so plan accordingly as you prepare this dish if you have a small family. I tried getting a picture for you, but my new camera still has some issues with downloading the pictures, so you'll have to trust me-this meal looks delicious, as it is delicious! (And I am not one partial to lots of vegetables at once, unfortunately). Enjoy!

Oriental Vegetable Stir Fry 

   1 Large Green Pepper, thinly sliced
·       2 Large Onions, thinly sliced
·       2 Bunches Broccoli Florets
·       1 Lb. Carrots, peeled and thinly sliced
·        3 Tbsp White Cooking Wine
·        2 Tbsp Balsamic Vinegar
·        1 Tbsp Dark Soy Sauce
    3 Tbsp Honey
·        1 Tsp Ginger
·        1 C Water
·        1 Tsp Beef Bouillon  or 1 cube
·        2 Tbsp “regular” Soy Sauce
·        2 Tbsp Olive Oil or Sesame Oil
·        3 Tbsp Sugar

1.     Boil or steam broccoli to desired tenderness.  Set aside.
2.     Meanwhile, in a hot skillet or wok, add 3 Tbsp olive oil, or enough to accommodate cooking the green peppers and onions. When oil is heated, add peppers and onions and stir fry till tender crisp or desired consistency.  Place in a covered container to keep warm, and set aside.
3.     Cook carrots in olive oil the same way. Set aside and keep warm.
4.     In small sauce pan, add remaining ingredients and cook on medium heat until sugar is melted and sauce is heated through.
5.     Mix 1 Tbsp corn starch and a small amount of water together till blended. Stir into sauce and continue stirring till sauce has thickened.  Turn off heat and cover to keep warm.
6.      On a large platter (or two) put 2 lbs cooked angel hair, vermicelli,  spagetti, rice noodles,  or  a comparable amount of rice. (4 cups of rice, before it is cooked)
7.     Layer the vegetables over the pasta or rice, then pour sauce over vegetables.
8.     Serve immediately.

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