Vegetable Stir-Fry

Stir-fries have come a long way from the brown-sauced ones to the crunchy dry veggies one. With a few simple techniques and fresh ingredients, you can put together a delicious vegetable stir fry.

Ingredients:

Garlic – 1 tbspn (grated)

Fresh ginger – 1 tbspn (grated)

Mixed vegetables – 2 cups (cleaned and chopped; go for a good combo of colors and textures, e.g., mushrooms, snap peas, string beans broccoli, carrots, baby corn, cauliflower and bell peppers)

Olive oil – 1 tbspn

Pepper powder – ¼ tspn

Soy sauce – 1 or 2 tbspn

Rice wine -– 1 or 2 tbspn

Salt – to taste

Method:

Heat the frying pan over high heat, coat the bottom with vegetable oil, and heat until the oil is shimmering but not smoking. Add the ginger and garlic and stir. Add the denser vegetables, for example, carrots, broccoli or cauliflower. Season with salt and stir. When the garlic turns golden brown, add the rest of your vegetables. Be careful not to let the garlic get too dark. Season with more salt. Do not cover the pan. Stir every couple of minutes, until the vegetables are tender but not mushy. Turn off the heat. Add a few spoonful’s each of rice wine and soy sauce. Stir.

Serve over steamed white or brown rice.

Note : For Non-vegetarian version you could add boiled & shredded chicken breast along with the veggies