Stir Fry

26 Jul

For lunch today I had a vege stir fry. It is easy to do. I was feeling guilty because the last couple of evening meals have been pasta, so I was short on my  vegetable intake.

Someone once showed me fool-proof stir fry which I would like to share with you.

The cooking utensil is a non stick pan or wok with a lid.

First cut up your vegetables. I like onion, garlic, cabbage, capsicum and zucchini. You might like to add things like carrot, cauliflower, broccoli, Bok choy. Cut them all into thin strips or slices.

Heat the pan to high with a tabs of your preferred oil, coconut or olive for preference. Add the onion, then garlic, cook for a minute then add the cabbage. When that starts to soften, add the remaining vegetables.

Once all is hot add 60-80 ml water and cover. Leave until steam starts to escape. Remove lid and allow all water to evaporate.

At this point there are several options. If you choose to have meat, then now is the time to add cooked meat, chopped, to warm through. Then it is time for the flavouring. Choose from soy sauce, satay, sweet n sour, or maybe a beaten egg or cheese. Add it to the pan, stir through and serve.

This is a meal chock full of goodness and flavour. Hope you enjoy it as much as I did.

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