Norman’s Stir-Fry Vegetables

Norman’s Stir-Fry Vegetables

I bet you didn't know I could come up with a healthy recipe!

I’m always on the outlook for side dishes that cook up fast at the last minute, when just about everything else is ready. That was especially important back when I had my big Wednesday night dinners every week. 

With a hot wok, this cooks up real quick. If you don’t have a wok, you can heat up a cast iron fry pan until it is real hot and use that. That’s not the best, but it works in a pinch. I’ve done that on camping trips when I didn’t have my wok.

Stir frying vegetables on my last camping trip.

Now if this is a little too vegetarian for you, you can add a cup of cubed smoked sausage at the start and then continue with everything else. Just don’t call it Stir-fried Vegetables if you do that. The FDA will fine you for false labeling if you do.

Peanut oil

1/4 teaspoon red pepper flakes

1 bunch of broccoli, cut into branches

1 red bell pepper, cut into strips

1 large onion, cut into wedges

1 small zucchini, cut into chunks

2 cloves of garlic, smashed and minced

1 tablespoon of soy sauce

1 tablespoon of toasted sesame oil

Preparation

Heat you wok over high heat until hot. Add a tablespoon or so of peanut oil and swirl to coat the wok. Add the red pepper flakes, stir and then add the broccoli. Stir for about a minute. Add the bell pepper and stir for a couple of minutes.

Add the onion and stir for a minute or so and then add the zucchini. Let that cook, stirring for a minute or so. Add the garlic. Stir for another minute. Add the soy sauce and stir to coat. Now add the sesame oil. Turn the heat off and stir until everything is mixed well. Serve immediately.

Serving

This little stir fry goes well with a lot. My favorite is to serve a big pile of this stir fry next to pork chops broiled with white wine, rice, a crisp salad and fresh homemade bread. If you do that open a bottle of Merlot to wash everything down.