MY COOKBOOK

MY COOKBOOK
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7.4.13

VEGETABLE STIR FRY


There are all types of stir frying methods, some are tastier than others. But if you are like me, and find soggy vegetables a turn off and live with someone who likes his vegetables TENDER what you need to do is avoid adding liquids to the pan. Seasoning is easily achieved with vegetables and herbs to suit anyone’s palate. How? Lightly sauté the vegetables in a little olive oil and tenderize them with residual heat from the pan. It’s so easy and simple. You can add meat or cooked pasta or both or add chopped nuts. It is that simple and delicious. What you need is a non stick skillet, olive oil, a variety of [fresh!] vegetables and salt. Everything else is optional.
 
1/2 cup cooked pasta [optional]
2 Tbsp extra virgin olive oil
1/2 onion
2 fresh garlic cloves
tiny piece of fresh ginger
1 large carrot
cauliflower florets
broccoli florets
2 stalks of celery
1/4 yellow bell pepper
 
• If using, pre-cook the pasta, rinse, drain and set aside.
• Wash the vegetables you will be using.
• Place them on the counter, but don’t peel or chop just yet.
• Heat up a non-stick fry pan on medium heat.
• Meanwhile slice the onion.
• Add the olive oil and the sliced onions to the skillet.
• Sprinkle with salt to taste.
• While the onions sauté, slice the garlic and chop the ginger.
• Give the onions a stir and add the garlic and the ginger.
• Next peel the carrot and slice it diagonally.
• Add the carrots to the skillet. Give it a stir.
• Slice the cauliflower and add to the skillet. Give it a stir.
• Chop and slice the broccoli and add to the skillet. Give it a stir.
• Slice the celery and add to the skillet. Give it a stir.
• Chop the yellow bell segment and add to the skillet. Give it a stir.
• Immediately add the cooked pasta and the choice of herbs to the skillet. Give it a stir.
• Place a well fitting lid over the skillet and turn off the heat.
• Let the stir fry rest for 20 minutes. Meanwhile do not lift the lid.
• After 20 minutes adjust the salt give the vegetables a final stir and serve it immediately. Serves 2-4
 

 

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!

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