Here's a delicious stir-fry we made today...
For the sauce I made my mother's specialty, and my favourite. Take a couple spoonfuls of vegetable or chicken bouillon (powdered broth), a couple spoonfuls (roughly the same amount as bouillon) of corn starch (or corn starch alternative), put several glugs of soy sauce, then add cold water and whisk until it turns a light brown colour. Adjust to taste, and quantity can be adjusted depending on size of stir-fry. Generally you want just enough to coat the ingredients and maybe a bit extra for your rice or noodles.
Season as you like, there's fresh garlic in this version, fresh basil, pepper. Then we served it over brown rice with sesame seeds sprinkled on top for an extra health boost.
With the time it takes to cook the rice - about 45 minutes, you can do all your chopping and frying and even clean some dishes.
- 1/2 small cabbage sliced
- 6-8 oz of kale with stems removed and roughly chopped
- 1 sweet pepper chopped
- 1 large onion diced
- 2-3 cloves garlic
- 1 small zucchini
- 1 small broccoli head chopped
- 4+ sausages (optional)
- For sauce
- soy sauce +/- 1 tablespoon
- cornstarch ~1 tablespoon
- broth powder ~1 tablespoon
- water ~1.5 cups
- Season to taste
What's your favourite stir-fry recipe?