Veggie Stir Fry
Stir frying is the easiest way to cook vegetables. I love my wok! I don’t cook with anything else. Woks are huge. Fill them with tons of veggies to cook your meal plus leftovers. Here’s how to prep your wok meal. Choose your veggies. Sort by size. Larger/chunkier veggies take longer to cook (i.e., carrots, broccoli, string beans, bell peppers). Start with these. As the chunkie veggies steam/soften add the thinner veggies. Add leafy veggies last like spinach, Swiss chard, or kale, then spice and serve!
This stir fry has string beans, broccoli, bamboo shoots, carrots, red bell peppers, squash, red kidney beans, garlic, onions, olive oil, rosemary, salt, and pepper. Wash the veggies and chop them up. Heat the wok, add olive oil, brown the garlic and onions. Add string beans, broccoli, bamboo shoots, and a bit of water to steam the veggies. Next add the carrots, peppers, squash, and beans. Stir it all up. When almost ready, add spices. I used Italian spices, but you can chose whatever you like. The next blog will be a tofu, poultry or meat stir fry. Any questions or special requests?