Quick Veggie Stir-Fry
Have on hand
extra-virgin olive oil, as needed
1/2 small red onion, small dice
1 stalk celery, thinly sliced
1/2 red bell pepper, seeded, small dice
1 tablespoon minced fresh ginger, peeled
3 garlic cloves, chopped
1 cup sugar snap, or snow peas
1 cup broccoli florets
1 medium carrot, peeled and thinly sliced
4 tablespoons chicken stock
2 tablespoons soy sauce
1 tablespoon honey
2 teaspoons cornstarch dissolved in 2 tablespoons water
freshly ground black pepper, to taste
Rice, already cooked, for service
Bean sprouts, garnish
Cilantro. garnish
Crushed peanuts, optional
Instructions
In a very large saute pan over medium-high heat, add two tablespoons oil and heat until shimmering. Add the onions, celery, red bell peppers, peas, garlic, and ginger. Stir to combine, and cook for 2 minutes. Remove from the heat to a side plate. Return the pan to the heat, and add 1 tablespoon oil. Now add the broccoli, carrots, chicken stock, plus the cornstarch slurry. Bring to a boil, and cook for 30 seconds. You will see the sauce thicken quickly. In a small bowl, combine soy sauce and honey to create teriyaki sauce. At which point, add the other vegetables back into the pan, along with half of the teriyaki sauce. Stir to combine, and season to taste with pepper and additional teriyaki sauce. Serve over the rice, topped with sprouts, cilantro, and optional crushed peanuts.
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Nice!!! Nice recipes, nice man presenting. Thank you.