Stir-Fry by Dora

Name: Stir-Fry by Dora
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: depends how hungry you are. 2-4
Cuisine: Chinese
Ingredients: 1 small head broccoli, cut into small florest; 1 c baby carrots, cut into quarters lengthwise; 1 c mushrooms, sliced, whatever kind you like; 1 c pea pods, whole or cut in 1/2; 1/2 medium zucchini, cut in 1/2 lengthwise, then sliced into 1/2 moons; 1/2 can(s) baby corn, drained; 1 small can sliced water chestnuts; 3 green onions, sliced; 2 clove fresh garlic, finely minced; 1 tsp fresh ginger, finely minced; 1 Tbsp olive oil; 2 Tbsp soy sauce, low sodium; 1 Tbsp hoisin sauce; 1 Tbsp rice vinegar; 1 tsp toasted sesame oil, seriously - this stuff is strong; 1/2 - 1 tsp sugar or sweetener (splenda), more or less to taste

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By Dora Komaromi
@dkk1959

This recipe happened because I was dieting and needed something I could eat a LOT of to fill me up without killing me with fat & calories. You can obviously use any veg that appeals to you; you can even add chicken breast, shrimp or pork loin. Serve with brown rice or alone. It's all good!

Rating:

★★★★★ 1 vote5

Serves:

depends how hungry you are. 2-4

Prep:

15 Min

Cook:

15 Min

Method:

Stir-Fry

Ingredients

1 small

head broccoli, cut into small florest
1 c

baby carrots, cut into quarters lengthwise
1 c

mushrooms, sliced, whatever kind you like
1 c

pea pods, whole or cut in 1/2
1/2

medium zucchini, cut in 1/2 lengthwise, then sliced into 1/2 moons
1/2 can(s)

baby corn, drained
1 small

can sliced water chestnuts
3

green onions, sliced
2 clove

fresh garlic, finely minced
1 tsp

fresh ginger, finely minced
1 Tbsp

olive oil
2 Tbsp

soy sauce, low sodium
1 Tbsp

hoisin sauce
1 Tbsp

rice vinegar
1 tsp

toasted sesame oil, seriously - this stuff is strong
1/2 - 1 tsp

sugar or sweetener (splenda), more or less to taste
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How to Make Stir-Fry by Dora

Step-by-Step

Use whatever veggies & meat combo you like. I like broccoli, carrots, pea pods, water chestnuts, green onions and mushrooms. If I use meat I use rotisserie chicken or frozen cooked shrimp.
Sauté veggies that take longest (broccoli, cauliflower, carrots) over med-high heat in about 1T. Olive oil for about 2 minutes. Add about ¼ c. Cold water and cover pan to partially steam the veggies for about 2 minutes, stirring frequently.
Add next layer of veg (mushrooms, zucchini, water chestnuts) and stir frequently while sautéing for another 2 or 3 minutes. I would add the garlic & ginger at this point (1 T. Of each, finely chopped).
Finally, add veg that take the least amount of time to cook (green onions, baby corn, pea pods, any veg that is already cooked & just needs to heat through).
If adding meat, add it now (rotisserie chicken, pre-cooked shrimp (thawed)). Stir and cook to heat through.
Add the soy sauce, hoisin, rice vinegar, sesame oil, and sugar/sweetener. Stir to combine and coat veggies/meat. Serve over brown rice or as is.