We all have our go-to recipes for quick weeknight dinners, but it's easy to get into a rut. Circle of Moms member Sophie B., and many others on the recipe forums, asks for some inspired vegetarian recipes, and this Asian stir-fry, with many variations, fits the bill. And it only takes 20 minutes, start to finish!
First, buy any 5-7 vegetables of your choice. My favorite combination for summer is zucchini, crookneck squash, peppers (hot or mild), baby onions (or scallions), carrots, and peas (snap, snow, or shelling). While you're at the store, pick up a little basil for garnish (optional).
5-7 different kids of fresh vegetables, chopped, for a total of 6 cups
2 tablespoons soy sauce
2 tablespoons dry sherry or white wine
1/2 teaspoon cornstarch
2 teaspoon chile sauce (in a jar)
1 teaspoon sesame oil
When you're ready to start cooking, chop the vegetables all roughly the same size. Then, coat a wok (or large frying pan) with any neutral oil (I prefer peanut), turn it on high, and when it starts to sizzle add your veggies. With the combination above, add the carrots first, followed by the peppers, onions, zucchini, squash, and peas. (The general rule is to add faster-cooking ingredients last.)
While the vegetables are cooking, mix the remaining ingredients in a medium bowl to make the sauce. (Add more or less chile sauce to taste).
Sear the veggies before stirring; once the bottom side had browned, turn the mixture a few times, toss in the sauce, and serve over rice or noodles.
Variations: add tofu, shrimp, chicken, or any other handy protein.
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