Veggie Stir Fry - recipe by Momma Beth!

Tonight I decided to go back to the basics, my mom's delicious vegetable stir fry.  A great recipe that doesn't take too much work, other than prepping the veggies.

Since there is no blog for me to send you to, I will write out the recipe right on here!

Ingredients:

White Rice (I used Texmati)

Combo of vegetables (all fresh).  I used:

Broccoli

Cauliflower

Carrots

Green Pepper

Green Beans

Snap Peas (could also use snow peas)

Asparagus

(In the past I have also used zucchini and summer squash - both great)

8 oz. can of water chestnuts, sliced

8 oz. can of baby corn, drained and cut in half

Kikkoman Stir-Fry sauce (yum!)

2 tbs. vegetable or peanut oil (I used vegetable oil)

Directions:

So first I started the rice since it takes 20-25 minutes to cook.  In general just follow the instructions on the package for that.  Then I started on the veg.  Since the firmest vegetables needed to get added to the pan first, those are what I cut up first.  That would be the broccoli, cauliflower, green pepper, and asparagus.  The broccoli and cauliflower just get cut into about bite size flowerettes, green pepper cut into thin strips and then into thirds, and the asparagus cut into about fourths.  

Then I moved on to the rest of the veggies, the green beans, carrots, and peas.  The beans and peas just get trimmed a little, cutting the ends off, and I also cut the beans in two.  The carrots get peeled and cut into discs.

So the firmed veg goes into the pan first with the warm oil.  I used a great wok that I got for Christmas! 

I stirred that around for awhile, but made sure they did not get totally done since there are still more veggies to add and cook up.  Then I add the rest of the veggies, also known as the carrots, green beans, and snap peas.  Finally I added the water chestnuts (my fave!) and the baby corn (another fave).

Looking really good!  My wok is a little small for the huge amount of veggies that I used, but all that meant was I had to make sure to stir, stir, stir so everything cooks evenly.  Finally I added the sauce, about half the bottle, and stirred some more until the veggies were evenly coated.  

I made one little mistake as I was cooking.  Mom's recipe suggests adding a little bit of water to create steam while frying.  I did this but too close to when I added the sauce and I didn't wait long enough for it to steam off.  This made my sauce a little too thin when I was finished cooking.  Not a huge deal, but definitely something I won't do again!

Finally I put a good serving over some hot rice when it was done.

Yum, yum rice!

So delicious!

So overall I think this was a success!  I love this meal every time my mom makes it and I think I have gotten fairly good at reproducing this great and healthy meal.  It is a little bit of a pain to make this much when I don't have a huge wok, but now I have leftovers for all my lunches this week!

More of mom's best coming up later this week!

Thanks for reading,

Liz