This Ginger green goods fry is exploding with scores of recent vegetables and coated with a spicy sauce seasoned with garlic and ginger. Plus, it comes along in below thirty minutes!
Do you watch the Pioneer Woman? area unit you a fan? Apparently, she’s one in all the primary food bloggers to ever exist, and that I need to provide her props for that. Currently it appears like the planet of food blogging is big – It’s an enormous market, and there area unit tons and plenty uof U.S. bloggers out there! Be it vegetarian, gluten-free, or wine promoting (like myself), there’s scores of very little niches out there. Ree Drummond’s niche is that the “farm life” – She lives on a farm, with a farmer husband, and a bushel packed with cute youngsters. And really, she cooks something. I’ve caught a number of episodes of her TV program here and there on the weekends and I’ve seen something from tacos to alimentary paste. She’s a touch like me – I’ll cook something.
I grew up with Italian roots – My nana and nanu lived right round the corner and just about had alimentary paste with sauce occurring the stove a day of the week. That’s positively wherever my obsession with alimentary paste came from. And, ever since I’ve captive faraway from home, and sadly each my grandparents have passed, I’ve been performing on mastering their sauce. We have a tendency to Greek deity a great deal of alimentary paste. But, everybody desires a modification currently then. So, generally we have a tendency to’d head bent on the Chinese buffet and graze on all the dishes that we weren’t familiar with reception – Beef with broccoli, tender chicken, chow mein.
I think that the majority folks have a precise fondness for Chinese food. Though what we have a tendency to eat here within the states is definitely associate “Americanized” version, it’s tasty simply a similar. In fact, this ginger green goods fry that I’m preparation up was influenced by Ree Drummond herself, a self-declared girl.
Veggie stir frys usually happen in our house on Mondays – once there area unit leftover vegetables within the crisper drawer that require to be worn-out, and in fact, a green goods fry is ideal for #MeatlessMonday. I’ll tend to give a contribution no matter we've obtainable – Peppers, zucchini, broccoli bits and items, mushrooms. So, be happy to customise this green goods fry mistreatment no matter vegetables you've got in your refrigerator at the instant, and whichever area unit your favorite. Ree uses baby corn in her version, I swapped that for a few water chestnuts as a result of I like their tender texture. I conjointly modified her fry sauce formula up simply a touch – Adding in further garlic, scaling down on the oil a touch, and swapping booze for the fortified wine (or you may swap in some white wine).
INGREDIENTS :
- 1/2 cup low-sodium soy sauce
- 1 onion cut into large chunks
- 1 red bell pepper cut into large chunks
- 1 yellow bell pepper cut into large chunks
- 4 cloves garlic minced
- 1 zucchini cut into large wedges
- 1 Chinese eggplant cut into 1/2" slices
- 1 5 oz. can water chestnuts drained
- 1 head broccoli cut into florets
- 2 tablespoons brandy
- 2 tablespoons brown sugar
- 2 tablespoons cornstarch
- 1-2 tablespoons sriracha depending on how spicy you like it
- 1 tablespoon grated ginger
- 2 tablespoons vegetable oil
- Yakisoba noodles or rice for serving
- Sesame seeds for garnish
INSTRUCTIONS :
- Add soy sauce, brandy, brown sugar, cornstarch, sriracha, and ginger to a small mason jar or tupperware. Seal and shake well to combine. Set aside.
- Heat the oil in a large wok or skillet over high heat. Add the onion and peppers, and cook for 2-3 minutes. Add the garlic and cook for 30 seconds more. Add the zucchini and Chinese eggplant, and cook for 2-3 minutes longer. Add the water chestnuts and broccoli and allow to cook for 1-2 minutes longer. The veggies should still be fairly firm.
- Add in the sauce, stir, and allow to heat through for 1-2 minutes, until the veggies are coated and the sauce thickened. If the sauce gets too thick, add in an additional splash of water.
- Sprinkle with sesame seeds and serve over noodles or rice, if desired.
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