Quick Veggie Stir-Fry

Wednesday, October 6, 2010



Stir-fried vegetables Chinese style is the easiest, fastest main dish anyone can whip up anytime. Requiring a few easy-to-find ingredients, mostly veggies found in your local grocery, and a little bit of this and that and some ordinary spices, you can already serve an uber-nutritious viand that can be made in as little as 10 minutes.
Definitely one of my favorite dishes to cook, especially when I'm too pooped out to make something elaborate, quick veggie stir-fry dishes go best with steamed rice, a serving of store-bought rotisserie chicken, and ice-cold tea mixed with fresh orange juice and some honey. Enjoy!

Quick Veggie Stir-Fry

1 head broccoli divided into florets
1 whole carrot peeled and julienned
11/2 cups green beans, stringed and cut into ½ inch diagonal pieces
1 white onion sliced
1 tablespoon butter
1 tablespoon olive oil
salt and pepper

Ingredients:

1.Melt the butter in the wok and then add the olive oil quickly to keep the butter from browning.
2.Stir in the sliced onions and cook until translucent.
3.Add in the carrots and green beans plus just enough water to keep the dish from getting dry.
4.Cover for three minutes.
5.Afterwards, put all the broccoli florets and continue stir-frying for a couple more minutes.
6.Season with salt and pepper to taste.
7.Stir and then serve hot.

Posted by chel.h at 10:49 PM  

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