Wednesday, February 16, 2011

Chinese-Style Stir-Fried Vegetables with Basic Stir-Fry Sauce


Wow, what a mouthful for the title of tonight's dinner!  Chinese-Style Stir-Fried Vegetables with Basic Stir-Fry Sauce was a surprisingly simple dish that tasted great and filled my family and I up.  I stir-fried the following vegetables:

onion
broccoli
cauliflower
carrot
cabbage
mushrooms
zucchini
spinach

Boy is that a lot of vegetables! I had been craving something dense and vegetable themed all day though, so this hit the spot.

The sauce for the veggies include:

soy sauce (I used organic tamari!)
ginger (bought a jar of grated organic ginger... it is groovy!)
minced garlic
sesame oil
sugar
cider vinegar
sherry wine
water
cornstarch

Since I do not own a wok, I cooked everything up in a large pot. It actually worked really well!  Adding the vegetables in stages was helpful too.  This was a delicious meal and I can't wait to have the leftovers tomorrow in the kindergarten classroom!

2 comments:

  1. Thanks Amanda! It *was* delish; even the leftovers were dope!

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