Vegetable Stir Fry

This gorgeous, luscious stir-fry will knock your socks off! It’s so easy to make and is big on flavor, and here’s my favorite thing about it: You can prep all the veggies and make the sauce up to 24 hours in advance, and just keep them in separate containers in the fridge. Then, when you get home after a crazy-long day, all you have to do is heat the oil in a skillet and you’ll have dinner within minutes.
Vegetable Stir Fry

Serve it over rice. Serve it over noodles. Eat it straight out of the skillet, it doesn't matter. I could eat dishes like this every day for the rest of my life.

Vegetable Stir Fry Recipe

Serves 8

↠1 pound - fresh broccoli
↠1 tablespoon - acceptable margarine
↠1 tablespoon - peanut oil
↠1 pound - carrots, peeled and thinly sliced
↠³/₄ pounds - mushrooms, thinly sliced
↠5 medium - green onions, thinly sliced
↠1 tablespoon - fresh lemon juice 
↠2 tablespoons - sherry freshly ground black pepper to taste
↠1 teaspoon - nutmeg
↠1 teaspoon - thyme

Rinse broccoli and trim.
Separate florets by cutting into quarters so they are uniform size.
Peel stems and cut into 2 inch lengths and set aside.
In a large skillet or wok, heat margarine and oil over medium heat.
Add broccoli, carrots, mushrooms, and onions.
Cook and stir 5 minutes, or until vegetables are tender to crisp.
Stir in lemon juice, sherry, and other seasonings. Serve immediately.
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