I got this recipe from my friend, Leslie. It's fast, easy, and delicious.
Stir-Fry Veggies:
Use whatever you have in your fridge. Tonight I used:
Sugar Snap Peas
Broccoli
Zucchini
Mushrooms
Red and Yellow Bell Pepper
Onion
Crushed Garlic
Sautee garlic in olive oil over high heat in wok, then add veggies and toss for a few minutes, until warm and still crisp. Set aside.
Sauce:
Whisk together
1/2 C mayo
1 T soy sauce
1/2 tsp ginger (I used dried, but fresh would be waaaay better)
garlic salt to taste
Pour over veggies (you can add chicken or tofu if you'd like!) and make sure it's warm.
Serve over rice!
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1 comment:
Mmm, a new stir fry recipe! The mayo is an interesting addition. Can you taste it? (I'm wondering if I dare substitue our "vegannaise" or just make Asher something else one night)
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