Tonight we had a veggie stir-fry.
You can use any vegetables you have in your fridge.Yield: 4 servings
1/2 head cauliflower chopped (into 1/2 inch pieces)
1/2 bag carrot chips (they are similar to baby carrots, just sliced like waffle chips)
1 potato (sliced into very thin strips (julienne) with my mandolin)
1 cucumber (peeled, sliced in half then quartered)
1/4 cup pineapple tidbits
1/4 cup cashews, roasted and salted
Basically you want to chop all vegetables to be the same size as a pineapple tidbit. I first sliced the potato and soaked it in water for a few minutes to get some of the starch out. If you keep the starch in, they get kind of slimy or gummy.
Then heat 2 T oil in a frying pan over high heat. Add in a teaspoon of chopped garlic to flavor the oil, then drain your potato strips and add them to the hot pan. Stir fry them until they are browned. Add in the vegetables and pineapple to the pan (except for the cucumber) and 2 T water (or pineapple juice) and cover the frying pan for 8 minutes. This will steam all the vegetables.
Mix together this sauce: 3 Tablespoons of light soy sauce, 3 Tablespoons of brown sugar, 1 Tablespoon of water, 1 green onion chopped, 1 teaspoon minced garlic. I like to add in 2 teaspoons of balsamic vinegar, but the sauce will be delicious without it.
When veggies are crisp and tender, add in the sauce, stir quickly to cover all the veggies. Take a taste and add a little more brown sugar or salt to taste. Serve warm. The potato strips will be soft like thin noodles and the veggies should be just tender, but crisp. Top with cucumbers and cashews. You can serve this on rice, but I didn't want to take the time to make it and I wasn't stocked up in my freezer ( we've had a lot of company for the holidays so my freezer is pretty empty right now.)
Enjoy
