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Thursday, August 25, 2011

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.

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