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Vegetable Stir Fry with Sweet Chili Sauce

March 17, 2010

Meet my friend Nora:

We met in California, and are now both living/studying in London (me in the west, her in the east).  We had a dinner date Sunday night, and I was reminded how simple–and delicious–a basic stir fry can be.

Vegetable Stir Fry with Sweet Chili Sauce

Ingredients are flexible, just grab lots of fresh veggies. And yes, the sauce is store bought. I know thats blasephmy for a cooking blog, but sometimes some things just are better that way…think Betty Crocker boxed-brownies.. Mm…

I digress. Chop up all your veggies and mince two cloves of garlic.

Drizzle about a TBS or so of olive oil in a pan. Saute your onions and garlic first.

After about 5 or so minutes, toss in the rest of your veggies.

Add in the mushrooms last, as they cook the fastest and are quicker to burn.

Mmm, sizzly goodness.

Cover and let cook for several more minutes.

Remove lid, pour sauce over veggies and stir to coat. Cover once more and cook until veggies reach desired tenderness (broccoli was our marker here).

All that’s left is to help yourself to a serving. And devour.

The great thing about this recipe is its flexibility– you can keep the fundamental concept the same but make any sort of adjustment to constantly reinvent a new dish with new flavors. You can add chicken or tofu, use a richer black bean  or sour sauce, pour over rice, or even change the vegetables themselves. Endless opportunities.

I know this is nothing new to anyone, but it’s a great recipe to just have in hand when you’re wondering what to make on a Sunday night to nosh on while watching Jumanji. Or whatever your movie selection is of the night.

Cheers,

Libby


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