There was a time in my life that I thought I could be a vegetarian. I hardly ever ate meat and I loved having big piles of veggies - unless there was a burger and fries around, then I would throw the salad at you and steal the burger. What can I say, we all have weaknesses! Anyway, back to the veggies - Allen and I decided to try to eat healthier and eat a few vegetarian meals during the week and people, it's hard. I have had the hardest time finding recipes to try that don't call for a million ingredients that I can't find. That could be the reason that I got so excited when I saw this pin from Kalyn's Kitchen
I love stir-fry so I figured I would give this a shot with a couple of my own tweaks, because of course, I can't leave anything alone. Yup, I am unable to cook a recipe exactly how it's written, there should a group for people like me.
Our end product was really good. I made some brown rice with it and yum, a great dinner. It had a good flavor and yet wasn't heavy. I didn't finish dinner with the stuffed, yuck feeling that a big meal can give you. The biggest tip I can tell you about this recipe is to get EVERYTHING cut and ready before you start to cook anything. Seriously, have it ALL ready. Once you start cooking it takes no time at all - it's fast and furious. Oh and put the onions in then the garlic. Don't reverse it or you'll have burned garlic. Hypothetically speaking of course, I never would have done that and had to throw it away and clean the wok and start over. Nope, never.
I think I am going to keep my eye out for some more vegetarian meals, unless a burger crosses my path...
Veggie Stir-Fry - Printable Version
|photo disclaimer - never try to take a picture in low kitchen light at night|adapted from Kalyn's Kitchen
1 lbs zucchini, yellow squash, and/or eggplant, cut into same size pieces (I used a 1/3 of each)
1 C mushrooms, sliced
2 T peanut oil or canola oil
1 T finely minced garlic
1 tsp. crushed red peppers (optional)
1 onion, sliced top to bottom in strips about 1/2 inch wide
1/4 tsp. salt
3 T Oyster Sauce
Cut all the veggies, they are better if they are the same size. Measure out all of the other ingredients and have them ready to use.
Put wok or frying pan on the stove and heat 2 minutes, until it's too hot to hold your hand over it. Add the oil and heat about 30 seconds, then add sliced onion and minced garlic and cook 20 seconds, stirring constantly.
Add the rest of the vegetables all at once, add salt and crushed red pepper, and cook 5-6 minutes, stirring frequently, or until vegetables are starting to soften.
Add oyster sauce, stirring gently so all the vegetables are coated with sauce. Cook about 2 minutes more, stirring a few times. Serve hot over rice.
NOW for the important information... Yes, I made you read my recipe first. Sorry. The winner of the super fabulous bag from Daisy Lane Design is.....
Kerby Pacheco - YAY!!! Email us (firstname.lastname@example.org) in the next 48 hours with all your contact info so you can get your new bag!!!!