Skip to main content

Stir fry

I love summer fresh vegetables.  As a kid, I was one of those picky fussy eaters who refused anything different.  Looking back, I'm thinking my mother did her best to make the veggies interesting.  One of my favorites now was her stuffed zucchini..... just sliced them in half lengthwise, hollowed out the seeds and then put a hearty tomato meat sauce in them, sprinkled parmesan, bread crumb mixture on that and baked them for 20 to 30 minutes, until tender to a fork.

Last night, I sliced up zucchini, carrots, celery, baby bok choy, red onions, green onions, bamboo shoots, turkey breast cutlets, red peppers, and tossed them all in the wok. 

I started with the turkey breast pieces, made sure they were cooked through, then added the celery, carrots and bamboo shoots.  I didn't want to add too much oil so only used a tablespoonful for the meat, then after the hard veggies were in added a spoonful of white wine.  Once the celery had changed color, I added the rest of the veggies and stirred them around with a wee bit more wine for about 5 minutes.  Then I added a quarter cup of a store bought sauce, Rich Cashew and Cumin sauce.  It was supposedly a mild-medium spiciness, but it had a bit of kick to it.   A nice lean, healthy main course.


Popular posts from this blog

Rhubarb Butterscotch Pie

1/2 cup white sugar
1 cup brown sugar
3 cups diced rhubarb
3 tablespoons flour
1 beaten egg
pinch of salt
3 tablespoons cream *
1 teaspoon vanilla

pastry for 2 crust pie

Combine brown sugar, white sugar and flour.  In another bowl combine beaten egg, cream and vanilla.  Add this to the first mixture, then fold in the diced rhubarb, which as been washed and not peeled.  Place in a pastry lined pie plate, cover with top crust.  Make steam slits.

Bake in a 450 degree Farenheit oven for 10 minutes, then lower temperature to 350 for 25 to 30 minutes or until crust is golden brown.

* can substitute evaporated undiluted milk for the cream.

Stuffing for Turkey.

30 whole wheat/flax/ancient grains bread crusts
5 hot italian sausages
6 tbsps poultry seasoning
6 tbsps sage
2 tbsps basil
2 tbsps thyme
1/2 cup shelled pistachios/pumpkin seeds/cashews
1 head celery (diced)
1 large onion (diced)
4 tbsps olive oil

Dry bread crusts on cookie sheet in oven at 200 degrees for approximately 1 hour.  Break into bite sized pieces in large bowl. When bowl is halfway full, sprinkle 2 tbsps of sage and poultry seasoning over bread and mix well.  Fill bowl with rest of bread and sprinkle 2 tbsps sage and poultry seasoning over top and mix well. 

In large cast iron frying pan on medium heat, add olive oil, onions and celery.  Sprinkle remaining spices and stir in. Stir every few minutes until celery is al dente. If using pumpkin seeds, add to frying pan and keep stirring until pumpkin seeds start to toast.  If using nuts, add to bowl of bread.

Bake the sausages on a cookie sheet in a 375 degree oven for 20 minutes.  Slice and add to bread in bowl.  Add onion/…

Stir Fried Veggies

Cut up your favorite vegetables julienned style.

I used:

4 tbsps margarine
1 medium zucchini
3 large carrots
3 stalks of celery
1 onion (cut into rings)
1 cup of bean sprouts
3 bunches baby bok-choi
2 cloves garlic, diced

Mix these three ingredients ahead of cooking.
1 tsp beef bouillon paste
3 tbsps Kraft Teriyaki marinade
2 tsp thana jeroo spice

Heat a large wok to high heat, add margarine to wok, then add carrrots. Add diced garlic. Stir constantly. After 6 minutes, add celery. 2 minutes later add all remaining ingredients. Toss veggies constantly. After 5 minutes, add sauce and toss throroughly.

Serve with either rice or roasted potatoes.