It’s time for another recipe! I think I need to change the title of this series to “Lazy Girl Cooking”. I mean, I love meals that you can cook in less than 30 minutes with things you already have on hand. This week: Vegetable Stir Fry. I love recipes where you can hide the vegetable behind delicious flavor. Now, I’m not talking about a baked sweet potato slathered in butter and brown sugar or broccoli drowning in a cheese sauce. Hidden vegetables where you don’t compromise too much of the health factor.
For me, the stir fry sauce was a pretty impulsive buy when I went grocery shopping this weekend. I try not to buy such “niche-y” items as my tastes are so fickle. However, this vegetable stir fry is so good that I’ve now had it twice this week. Next on my to do list will be to find a good recipe to make my own stir fry sauce. Without further ado…
Vegetable Stir Fry
Ingredients:
- Green Pepper
- Onion
- Garlic
- Carrots
- Eggplant
- Pasta
- Stir Fry Sauce
- Honey
Directions:
- Chop green (or red, yellow, or orange) bell pepper.
2. Chop carrots. I happened to have shredded carrots in my fridge, but I gave those a bit more of a chop.
3. Chop eggplant. I had three 1/2″ slices that yielded about 3/4 of a cup.
4. Get those onions, garlic, & olive oil heating in a pan. Get them nice and translucent.
5. Add your veggies. Stir. Let them simmer for a couple of minutes.
6. Add stir-fry sauce. The serving size is about 2T. This made enough for two meals. Be careful with this though. It’s extremely salty, so you definitely don’t want to use too much.
7. Add a bit of honey. I used about 1 teaspoon. This is just to combat a bit of the saltiness from the stir-fry sauce.
8. This step is optional, but gets great color and flavor in the vegetables. Cover the vegetables. For me, I did it for as long as my pasta was cooking (about four minutes).
Look at that color!
9. Cook pasta. I happened to have some angel hair on hand. It cooked in about four minutes. You can use ramen or lo mein noodles as well.
10. Add pasta & stir. Let the flavors simmer for another 2-3 minutes.
Depending on how conservative you were with the sauce, you may need to add a bit more. Obviously, you can add meat to this if you’d like as well. This was the first time I have EVER cooked with eggplant. My mom had it a couple of times when we were abroad, and it was delicious! I purchased one this weekend in the high hopes that I would make little pizzas with it…I didn’t have the right cheese for that, so I needed plan B. The eggplant added a really great flavor to the vegetable stir-fry without any weird textures.
Next on my list: a wok.
