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1 Mar 2015 Use-up-the-veggies Stir Fry

B doesn't really enjoy stir-frys so for me it is a major coup that she will eat this one.  Each time I make it, I hear the same words before we eat and this last time, she came to me later and said, "you know, it really wasn't bad, in fact it was good."  Ah, I will take that, ahem, complement!

Sometimes its nice to have a bottle or two of sauce to make a quick stir fry to use up the veg in the fridge that you don't want to waste, especially when you realize you (or those eating with you) haven't had many veggies recently...

I find gyoza sauce too plain and hoisin sauce too sweet so I used both and loved the flavor.
No measuring here, just add some of everything, stir it around and taste it.  Add some more hoisin if too salty, add more soy if too sweet or add another touch of Worcestershire if too bland.  Start with small amounts as you know you can never go back....

About a handful of anything or even less will work.  You will be able to see if everything has a light coating of sauce on it.

Put brown rice in the rice cooker and turn it on.

Heat up a wok type pan to med hi heat
drizzle sesame oil generously

Add the harder vegetables such as:
colored bell peppers, thinly sliced
onion, thinly sliced
carrots, thinly sliced
edamame, washed/peeled or frozen/prepared

After a couple of minutes,
a generous spoonful of minced garlic
a generous spoonful of minced ginger
Stir it all around

Now add softer things like:
zucchini, thinly sliced
leftover cooked chicken or pork, cubed
firm tofu, cubed
bean sprouts
enoki mushrooms

Once the softer things are showing signs of cooking,
add the sauces:
generous squirts or pours of
Hoisin Sauce
Gyoza sauce (potsticker dipping sauce)
Lesser pour of Soy Sauce
Drops of Worcestershire Sauce

Stir well, taste and when satisfied, serve over your hot rice.

Remember this recipe is just a starting place, almost everything can be thrown in it.


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