Saturday, February 7, 2009
Asian Veggie Stir-Fry
I was feeling blah again last night about dinner. We've been pigging out on roasted chicken and roasted pork loin. My inner rabbit was craving for veggies to eat. I figured that since I had celery, carrots, button mushrooms and broccoli in the fridge, why not make a stir-fry?
And that's what I did. Stir-frys are the best way to fix a quick, easy side dish. And a great way to empty out the vegetable crisper in your refrigerator. Here's how I did mine.
1/2 carrot, peeled and thinly sliced
1 rib celery, washed and cut diagonally into slices
1/2 white onion, cut into quarters
1 cup button mushrooms, sliced
1 broccoli, washed, cut into small florets and the stem peeled and sliced
1 tbsp minced garlic
2 tbsp cooking oil
1 cup pork stock (or any kind of stock that you have - chicken, veggie, etc.)
2 tbsp oyster sauce
1 tsbp cornstarch
1/2 cup water
1. Take a wok or a deep pan and heat the oil. Add the mushrooms and cook for about 2-3 minutes. You will see that the mushrooms will have started to "sweat" or give off liquid. Add the minced garlic and thoroughly stir-fry.
2. Add the carrots, broccoli stems (not the florets!) and celery. Stir-fry for more than a minute. Now add the broccoli florets and the pork stock.
3. Let simmer for two minutes. Add the onion quarters. In a small bowl, mix the oyster sauce, corn starch (if you have potato starch so much the better) and water. Mix thoroughly and add to the pan. Stir-fry everything and let simmer for a minute.
4. When the sauce has simmered to a nice, thick sauce, the veggie stir-fry is done and ready to serve.
Serve this as a side dish or as a vegetarian topping on rice in a bowl. Or top it over ramen noodles and even cooked spaghetti noodles.