Mincing green onions during the first step of this stir fry recipe. (Photo by Patricia Schied)

Mincing green onions during the first step of this stir fry recipe. (Photo by Patricia Schied)

Cooking for Pleasure: Stir fry your veggies to tantalize your taste buds

Now that the holiday season is over, you may be tired of the heavy meals and sweets you’ve been consuming for the past several weeks and are looking for something different to eat. One of the best ways to brighten up your meals is to make vegetable stir fry.

With a colorful selection of different vegetables you can prepare a meal that is fast, delicious and versatile. You can also add fresh cooked ramen noodles or serve with rice.

What makes this stir fry great is the variety of vegetables. Make sure they are fresh. Don’t dig out broccoli or some other veggie that has been mouldering in your refrigerator for an unknown amount of time. A desiccated limp carrot will taste like one if you use it. This stir fry is only as good as your best-tasting vegetable. Equally important is layering flavors. If you put all the ingredients in your stir fry pan at once, you won’t get nearly the flavor if you follow these instructions.

This stir fry is Chinese style. But the same vegetables can be cooked Italian style. Replace the neutral oil with olive oil. Skip the ginger and other Chinese flavorings but not the garlic. Instead add ½ tsp each of oregano and red pepper flakes with the veggies then toss them with ½ cup freshly grated Parmesan just before serving.

These ingredients can be prepared ahead so that you can cook them quickly when you are ready to eat.

Step 1: Flavoring the oil with aromatics (don’t skip this step)

One bunch of green onions, minced

1 tsp of minced garlic (1 or 2 cloves)

One Serrano pepper, stemmed, seeded and minced

1 slice of fresh ginger, (one teaspoon) minced

2 tablespoons vegetable oil (not olive oil)

Heat oil in large stir-fry pan or wok. Add aromatic veggies to the pan and stir fry at high heat until softened, about one to two minutes.

Step 2: Add your cut-up vegetables

2 cups of broccoli florets, blanched in boiling water for two minutes, drained and plunged into cold water. Note: this step is essential. The broccoli should be “crisp/tender.” (Or if you can find them, fresh zucchini sliced thin or asparagus in one-inch pieces)

¼ pound fresh mushrooms, sliced thin

1 carrot, peeled and cut into matchstick-size pieces

1 red pepper, julienned

Stir fry until cooked through, about two minutes. DO NOT OVERCOOK! You don’t want mushy vegetables.

Step 3: Mix together 1 tablespoon of soy sauce and ½ teaspoon of sesame oil. Add to vegetables in pan along with salt and pepper to taste.

If you wish to add noodles, cook them to package specifications, drain and toss with the vegetables at the end. You may wish to add an additional tablespoon of soy sauce.

• Patty Schied is a longtime Juneau resident who studied at the Cordon Bleu in London, has cooked meals for both AWARE and the Glory Hall, and has written a cookbook. Cooking For Pleasure appears every other week in Capital City Weekly.

Properly cutting vegetables differently to maximize their flavor and texture. (Photo by Patricia Schied)

Properly cutting vegetables differently to maximize their flavor and texture. (Photo by Patricia Schied)

A stir fry cooked by adding vegetables in steps. (Photo by Patricia Schied)

A stir fry cooked by adding vegetables in steps. (Photo by Patricia Schied)

More in Neighbors

Rosemary focaccia bread ready to serve. (By Patty Schied)
Cooking for pleasure: Rosemary focaccia bread

When I am lucky enough eat at good Italian restaurants in Seattle… Continue reading

(File photo)
Neighbors: Letters of thanks

Thanks for supporting family services I am writing on behalf of Family… Continue reading

Local students visit Sir Plowsalot, one of the vehicles named by local youths in a city-sponsored contest. (City and Borough of Juneau photo)
Neighbors: Juneau students name CBJ Streets winter maintenance vehicles

Students at Montessori Borealis Public School and Juneau Community Charter School recently… Continue reading

Bridget Braley, Anderson Murray, Matthew Schwarting, Oscar Lamb and Evan Converse participated in the Southeast Regional MATHCOUNTS Competition on Feb. 10. (Photo courtesy of MATHCOUNTS)
Neighbors briefs

Local student “mathletes” participate in 2024 regional math competition A team of… Continue reading

Donna Leigh is a member of the Church of Jesus Christ of Latter-day Saints. (Courtesy photo)
Living and growing: A word for your year

I recently read an article by Emily Linder who wrote an article… Continue reading

Brent Merten is the pastor of Christ Lutheran Church in Juneau, a member of the Wisconsin Evangelical Lutheran Synod. (Photo courtesy of Brent Merten)
Living and Growing: The passion of Christ

As an admitted word geek I often find the origin of English… Continue reading

A warm blanket offers warm wishes at the author’s home. (Photo by Peggy McKee Barnhill)
Gimme a Smile: Have blanket, will travel

Like Linus in the “Peanuts” comic strip I love my blanket. I… Continue reading

Finished chocolate apricot bars just out of the oven. (Photo by Patty Schied)
Cooking for Pleasure: Decadent chocolate apricot bars

I love apricots. I prefer fresh to dried, but I am happy… Continue reading

Most Read