Vegetable Stir Fry

Vegetable Stir Fry

Vegetable Stir Fry (serves 4)

One Onion (cut thin in half moons)
4 cloves Garlic (minced)
1 inch piece Ginger (grated fine or minced)
3 cups Any available vegetables such as carrots, cabbage, broccoli, cauliflower, eggplant etc. (cut in 1 inch pieces)

vegetable oil such as canola, sesame, or a combination of the two

1 tsp sweetner (sugar, honey, etc)
1/2 tsp salt
3/4 TBSP rice vinegar (or another kind of vinegar can be substituted)
3/4 TBSP soy sauce

Heat oil in wok or fryer and add onions. Salt the onions lightly to release the water. After 3-4 minutes add remaining ingredients (Note that not all vegetables cook at the same rate. Heavy vegetables such as carrots -unless they are grated-green beans and broccoli will need more time than quick cooking vegetables like cabbage). Ginger and garlic can be added either soon after the onions or later in the cooking process depending on how strong you want their flavor to be - for a stronger flavor put them in toward the end.

For a crispy stir fry, cook on high heat (without smoking the oil) without the lid. For softer vegetables cook on a lower heat with the lid on. The amount of time it takes to cook a vegetable depend on the vegetable-*understand the order in which to put the vegetables in the pan* before you begin putting them in.

Lastly, add the sauce in the above order. The amount above is a suggestion and guide only. You will need to taste for flavor before determining if more is needed or not keeping in mind the taste-buds of those eating.

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