Simply stir fried veggies
Children and the vegetables, children and the vegetables, adults and the vegetables, grand parents and the vegetables, you and the vegetables and it can be a challenge to get some…. to eat their greens…..although the kids rule pretty much always rules.
That said kids and kids at heart, that do not love their vegetables, usually prefer vegetables that are either raw or crunchy and/or the flavor of soy can increase the vegetable joy. All the sauce ingredients should live in your pantry ready to use whenever, except the ginger which should be a freezer staple, and garlic which must always be fresh from the bulb.
serves 4
- 3 cups Any veggies (thinly sliced)
- 3 tables spoons soy sauce
- 5 tablessoons rice vinegar
- 1 clove fresh garlic, grated
- 1 tablespoon ginger, grated
- 1 teaspoon dry red chili flakes, or one fresh serrano chili pepper, sliced thin (optional)
- 1/4 cup olive oil, vegetable oil, coconut oil, or nut oil
- optional garnishes: seeds, fresh herbs
Instructions
- In a small bowl mix together, soy, rice vinegar, you really do not need to measure, as a general rule use less soy than vinegar, a healthy dose of garlic, ginger, and somehing spicy and then we are going to wisk in a little oil, really any kind you like.
- Then cook your veggies using high heat, wok it if you got it, other wise, use a large skillet with a splash of oil for a few minutes, toss as you go.
- Don’t crowd your veggies, if you do, its not gonna be hot, and they are going to steam, which is NOT what we are trying to do. If you want your veggies steamed, then by all means, put them in a steamer. In this particular situation, we are doing a high heat saute. So batches, my friends, cook in batches, not all at once. When done, Steamed or sautéed, toss in your totally delish dipping sauce. Maybe garnish with some sesame seeds, and fresh herbs. Maybe not.
Photo and Food Styling by Mimi Newman
3.1.07