Thursday, June 17, 2010
Level of difficulty: easy
Materials needed: 1 red bell pepper cut into strips, 1 green bell pepper cut into strips, 2 cups peas in the pod (I use sugar snap, but feel free to use snow peas), 1 zucchini peeled and chopped, 2 carrots peeled and cut into matchsticks, 1/2 onion cut into strips, 2 tablespoons oil (I do 1 1/2 of garlic flavored olive oil and 1/2 of sesame oil, but use what you have), 1 teaspoon soy sauce (it tastes great with regular or low sodium), 1 teaspoon grated ginger (note - get yourself a big ginger, peel it all up, and put the leftovers in the freezer. You can grate it up frozen and it lasts forever)
Directions: Chop up all your veggies that need to be chopped. Heat up your oil until it just starts to ripple (if you put your stuff in before it's heated, it'll be greasy and not so awesome). Grate in your ginger, mix around, and throw in all of your veggies. Stir-fry until the onion is tender, the peppers have softened, and the peas have turned a vibrant green. Eat alone, or serve over rice. If you want to add meat, go for it! I'd recommend chicken that's pre-cooked and that you throw in at the end of cooking just to heat through. I hope you enjoy it - we sure did, and it's a great way to use all of the yummy, fresh veggies available this time of year.