Though long, the tile conveys exactly what I was feeling the day I cooked this stir fry: tired, too lazy to run for groceries, uninspired to get in the kitchen and to pick up my camera. Haven’t we all had those days? You know, when even reaching for a glass of water that is sitting right next to you seems like a huge task. Maybe I’m exaggerating a bit…
Laziness aside, this vegetable stir fry is great for emptying out your refrigerator’s veggie drawer or when that’s all you have left to eat in your house. Another great thing is that there isn’t much of cleaning up to do, in fact if you eat it right out the pan then you won’t have to wash plates and cutlery. I kid of course, I mean really, who would do that? Ahem…
As for what vegetables are best to use, whatever you have in the veggie drawer. To give the stir fry extra flavour we will need to add some sambal oelek sauce. This fiery chili sauce, with Indonesian origins, is one of the best condiments you can have in your kitchen — in fact you should have a jar at all times. But if you are a vegan or vegetarian please be aware that some commercially made sambal can contain fish sauce or shrimp paste, make sure to read the label.
The blog post’s title probably takes longer to type out then the actual cooking time of the stir fry, so there’s no reason why you shouldn’t make it. Below is a basic guide for you to follow but feel free to use your favourite veggies.
- 1 extra small onion, cut into 8 sections and separated
- 2 garlic cloves, minced
- about 1 cup of small broccoli florets
- 1 large green bell peppers, seeded and cut into strips
- 1 extra large portabello mushroom, thinly sliced
- 1 small zucchini, cut into coins
- 2 tablespoons of sambal oelek (it’s spicy so adjust to your taste)
- 1 tbsp soy sauce
- 2 tbsp olive or oil of choice (you may need less or a tad more)
- For stir frys it is very important to have all the ingredients ready to cook. Heat the oil in a large frying pan or wok, once warm add the onions and cook until soft. Add the mushrooms and cook until they have softened, they will release a dark liquid that will dye the other vegetables. Add the garlic, soy sauce and the sambal and cook another 2 minutes. Next add the broccoli florets and sauté for 2 minutes, then add the bell peppers and cook another 2-3 minutes. Please make sure to keep stirring the pan to evenly cook the vegetables and distribute the flavourings. Lastly add the zucchini coins and cook until they begin to soften — careful as they are fragile. Taste and adjust soy sauce and/or sambal if necessary. Serve with red rice or white steamed rice or noodles of choice.
–If you don’t have sambal you can use any other chili sauce. Alternatively, if you don’t eat spicy food then omit the chili sauce altogether or maybe, substitute with some oyster sauce.
See how easy and simple the “recipe” is? But just because it’s simple that doesn’t mean it isn’t packed with yummy flavours.