May 24, 2007
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Vegetable Stir Fry
This is for you, Dana. I can never repay you for the most delicious black bean salad ever, but here’s a down payment.
Put one glug (~ 1 T) of olive oil to a heated pan. Add chopped onions.
Red onions give a lovely color, but sweet Walla Wallas or Vidalias work just as well.
While the onions cook are cooking, chop up a pepper or two.
Any color is great: I love red.
These two jars are staples at my house. I get them from Costco.
They are on the splurgy side of life, but my husband just loves both.
It’s quite an easy way to make my man happy.
And since he keeps me warm (in many ways) I love to keep him happy.
This isn’t looking real purty right now,
but those sun dried tomatoes are bursting with flavor.
At this point last night I went to get the ingredient that makes a difference:
frozen sugar snap peas.
Horrors!!
What I thought was peas was lima beans!!
Do I substitute limas and hope no one notices? Yikes!
What’s this? Oh, frozen cubes of pesto from the garden: let’s try them.
At this point I added some cooked morel mushrooms, which are very dark.
While it tasted divine, I refused to take a picture.
Fortunately I had taken a picture last week so let’s substitute it:
Isn’t that a beauty?
I only add salt for seasoning.
If it’s a special day you could add a sprinkle of parmesan cheese.I vary this according to what veggies are in the house.
You could add:
Cubed potatoes (add them first and cook them well)
Broccoli or Cauliflower
Fresh tomatoes in place of the sun-dried tomatoes
Zucchini
Thinly sliced carrots
Green beans
Corn
Mushrooms
Asparagus
Comments (5)
Oh, WOW!!!! Thank you, Carol.
I can’t wait to try this recipe. The pictures are great, step-by-step, and with variations. Right up my alley.
Yummy!
Dana in GA
Re: radishes……..they’re not a favorite. I eat them in salads like you, but with the gift of fresh ones, homegrown……I’m planning to try some new recipes.
Thanks again for the veggie stir-fry recipe. I will let you know when I have prepared the dish.
Dana
Looks delicious! Good idea not substituting limas for sugar snap peas. I got a wonderful vegetable beef crockpot soup recipe from a couple in our small group. They had served it at one of our meetings and it was so good. The first time I made it, it tasted just like theirs and everyone here loved it. The next time, I wasn’t paying much attention when I bought the frozen mixed veggies and didn’t notice they contained limas. When the soup was done, we all tasted it and it.wasn’t.nearly.the.same. What was different? It was the limas, whose flavor overpowered the other ingredients. Whine.
Wonderful pictures.
Blessings,
Sandy
I wish I had such luxurious mushrooms!!! I actually made something like thist last night for dinner (minus the brocolli and carrots) and served it over angel hair pasta. I also used Italian eggplant, peeled and cubed, cherry tomatoes and fresh herbs from my garden with fresh mozzerella melted ontop in the oven. I want leftovers tonight but there aren’t any! Hum, we even eat alike!!
YUM — two recipes in one post. I’m going to make the salad this weekend, and the stir-fry next week. THANKS.
FYI: My mom just gave me all her back issues of Cooks Illustrated!!! I can’t wait to frame all those beautiful pictures for my kitchen and try the recipes. Yum, double yum.
Happy Friday,
Diane