Healthy Late Summer Stir Fry Recipe

The fun thing about a stir fry is that you can use just about any vegetable in your fridge. Most of us have veggies that need to be used up anyway. At this time of the year, broccoli, nappa cabbage, zucchini, or even turnips will be a good addition to your quick and easy fix. You can also add carrots, shiitake mushrooms, bamboo shoots, baby corn, green peppers, onions, or just about any vegetable! Just make sure you have a colorful mix for a balanced, healthy meal. Here is a basic recipe to a healthy and easy late summer stir-fry.

Serves 2

1lb of meat (chicken, pork, shrimp, or beef)

6-7 cups of chopped vegetables

1 TB of corn starch plus more for marinating

1/2 cup and 1 TB of water

1 TB oil

2 clove minced garlic

1 TB fish sauce

Sesame oil

Salt

Pepper

1. First marinate the meat or shrimp with a dash of salt and a little bit of corn starch. (If

using chicken breast, add 1 teaspoon of rice wine)

2. Boil the vegetables in water for 30 seconds to a minute, just until it is warm, don't

overcook.

3. Place a wok over high heat. When hot, add oil. When the oil is heated, add garlic, stir

for about 5 seconds then add the drained vegetables (keep the hot water).

4. While stirring the vegetables, boil the meat or shrimp very briefly, until it is 70%

cooked.

5. Add drained meat or shrimp to the vegetables to be fully cooked.

6. Add fish sauce, salt and pepper to taste.

7. Keep on high heat, add 1/2 cup of water.

8. When water comes to boil, add a mixture of 1 tablespoon of cornstarch and 1

tablespoon of water.

9. When heated through, mix in a drizzle of sesame oil, turn heat off, and serve

immediately.

Briefly boiling the meat and vegetables before frying is a way to cook faster and healthier, but still getting the best of the flavors.