Fall Stir Fry Recipes

THE EASIEST VEGETABLE STIR FRY

Steps:

• In a wok or large skillet add 1 Tablespoon olive oil over medium high heat. Add bell pepper, peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts. Sauté 2-3 minutes until veggies are almost tender.
• In a small whisk together soy sauce, garlic, brown sugar, sesame oil, chicken broth, and cornstarch.
• Pour over veggies and cook until the sauce has thickened. Garnish with chopped green onions and sesame seeds if desired

AUTUMN VEGETABLE STIR-FRY

Steps:

• For the sauce: Stir together the stock, oyster sauce, soy sauce, brown sugar, sesame oil, cornstarch and pepper in a small bowl, making sure the cornstarch is dissolved well. Set aside.
• For the vegetable stir-fry: Heat a wok or a large skillet over medium-high to high heat. Swirl in
• the oil to coat the bottom. When you see wisps of white smoke, add the tofu and stir-fry until light brown on the edges, about 2 minutes. Then add the ginger and stir-fry it until aromatic, about 30 seconds. Add the mushrooms, bamboo shoots, water chestnuts, bean sprouts, carrots, cabbage and snow peas and keep them moving while searing. Don't be scared to scrape the pan and fold the vegetables over many times. Cook until the Napa cabbage gets bright green and starts to soften, 1 to 2 minutes.
• Stir in the sauce, coat all the vegetables and tofu and bring the sauce to a boil. The cornstarch will thicken into a glaze, about 1 minute. Remove from the heat and serve immediately.