This vegetable stir-fry has a nice mild flavor with a hint of ginger. What I love most about stir frying is that you can use whatever vegetables are in season and it can transform the same basic recipe into something completely different. You could use soy sauce instead of Worcestershire for a stronger flavor, I just didn’t have any. You can also add a meat, just fry the meat first and add the vegetables or fry it separately and add it to the mixture.
Vegetable Stir Fry
- 3-4 heads garlic, minced or finely chopped
- 3-4 Tbsp olive oil
- 1 1/2 cup portobello mushrooms, sliced or chopped
- 1/2 medium sized onion, chopped
- 1 1/2 cups frozen broccoli, thawed
- 1 1/2 cups frozen green beans, thawed
- 1 carrot, diced and cooked
- 1 celery stalk, diced
- 4 Tbsp Worcestershire Sauce (could use soy sauce)
- a couple pinches of ginger
- salt and pepper to taste
- In a large sauce pan, cook garlic in oil until it begins to brown.
- Add mushrooms and onions. Cook over medium for several minutes, until vegetables are just tender.
- Add broccoli, green beans, carrots, and celery and continue to cook for several minutes.
- Add Worcestershire sauce and ginger. Adjust sauce and ginger to your taste, I used 1/8 tsp ginger at most. This doesn’t really make any sauce with the vegetables, if you wanted some, you could whisk 1 Tbsp corn starch with the liquid (Soy/Worcestershire sauce) separately before adding to help thicken it up.