Vegetable Stir-fry

My hubby is not a big soup fan and given our detox program (see Detox Update) we needed to come up with a vegetarian meal that would be satisfying, delicious and easy to make on the weekend when he was at home.

Using a couple of cooking books as inspiration we came up with a vegetable stir fry that turned out to be filling and tasty.  It made a bigger batch than we needed so the next day we stir fried the leftovers a bit more rather than nuke it in the microwave.

We are focusing on changing the way we eat once the detox is finished by mixing up our weekly intake between meat, fish and just plain vegies.  Given that I enjoy dabbling in the kitchen, experimenting with new recipes will be a delight.  Although on this occasion, John was the chef and I was the assistant.

Ingredients

2 tablespoons oil
5cm piece root ginger, peeled and finely chopped
3 cloves garlic, peeled and finely chopped
2 tablespoons apple cider vinegar
1 red capsicum, deseeded and chopped in 2.5cm pieces
1 large carrot, peeled, quartered lengthways and thinly sliced
½ broccoli, cut into florets and stalks chopped
300g mushrooms, sliced
2 tablespoons soy sauce
3 tomatoes, chopped in large chunks
1 red chilli, deseeded and finely chopped

Method

On high, heat a wok for one minute.  Add the oil and rotate in wok to coat.

Stirring at each step:

• Add ginger and garlic and fry for 30 seconds.  
• Add the apple cider vinegar and cook for 15 seconds.  
• Add capsicum and carrots and fry for 5 minutes.
• Add broccoli, mushroom, soy sauce and chilli and fry for 3 minutes.  
• Add tomatoes and fry for 1 minute.

Serve immediately.

Bon appetit.

Guest Chef in my kitchen.

Vegetable Stir-fry