May 17, 2008

Colorful Veggie Stir-Fry

A stir-fry is a quick way to get your daily helpings of veggies in one meal. Slice up a bunch of your favorite veggies and toss around in a hot pan with some oil and you are basically done. Here is a simple and quick lunch I made recently.

Heat about 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Once your oil is hot start cooking everything but the garlic and ginger. I add those last two things about five minutes after the veggies get some color. I really don't want garlic and ginger to burn. I cook all of this, tossing every couple of minutes, until the veggies are done to my liking so cook your's until they are done to your liking. Seems fair, right? Pour in the sauce and then toss around for just about another 30 seconds and you are done. Serve with rice or noodles or neither. I just ate mine with a tortilla to sop up the juice.


1 Japanese eggplant, sliced about 1/4 inch on the bias
2 bunches baby bok choi, roughly chopped
1/2 onion, thinly sliced
1/2 carrot, thinly sliced on the bias
2 cloves garlic, smashed and roughly chopped
1 tsp freshly chopped ginger
extra virgin olive oil

For the sauce:

2 tbsp mirin
1 tbsp miso
1 tbsp sake
1 tsp fish sauce
1/2 tsp black bean sauce
2-3 shakes toasted sesame oil
juice of 1/2 a lime


Holler said...

What a gorgeous lunch! You are being good to yourself :)

vb said...

Thanks! Some days I do better than others. Plus, cutting up veggies is so easy and tastes so good.


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