Vegetable Stir Fry

Do you ever wonder what you are going to have as a side dish for steak, fish, or pork?  Before I left my house yesterday to go to work, I peeked into my refrigerator to see what I have to cook for dinner...frozen swordfish from Trader Joe's, an onion, and red bell pepper. Hmmm...I feel like having vegetable stir fry with the swordfish. On the way to home from work, I picked up additional ingredients, namely one zucchini, eggplant, and Thai basil.

You can use any vegetables (for example, broccoli, bok choy, carrots, etc.) that you have left in your refrigerator it will still be delicious.  You may add tofu to this vegetable stir fry if you prefer.

Here's a couple of quick tips: 1) Have the quinoa or rice cooking at least 45 minutes prior to preparing the stir fry.  2) Just right before you're about to cook, heat both pans at the same time (one for the stir fry and the other for the meat of your choice).

Vegetable Stir Fry

Total Time: 20

Prep: 10 mins

Cook: 10 mins

Yield: 5-6 Serving

Level: Easy 

Ingredients:

• 1 tablespoon of olive oil
• 2 clove of garlic dices
• 1 medium onion slice 
• 1 bell pepper slice
• 1 medium zucchini
• 1 tablespoon soy sauce  
• 1 tablespoon hoisin sauce
• 1 tablespoon sesame oil
•  10-12 leaves of basil (optional)

Directions:

1. In a large skillet with olive oil over medium-high heat. Stir in onions and garlic for 3 minutes.
2. Add bell peppers and zucchinis then stir
3. Stir in hoisin sauce, soy sauce, sesame and basil.
4. Mix well and let it cook for 5 to 8 minute. (cook longer if you like your vegetable softer).
5. Remove pan from heat. Sever it with anything from grilling, bake, or pan sear. 

Vegetable Stir Fry With Fish On Top

      



















Enjoy your dinner!

- Machana