Thursday, September 23, 2010

Guest Blogger

Today's post has been sent to me by Inspired taste, a blog full of the most amazing recipes and excellent reading as well!
Here is the recipe for market Fresh Vegetable Stir Fry:

Market Fresh Vegetable Stir Fry
makes 2-4 servings, depending how hungry you are

3-4 tablespoons of vegetable oil
5 cloves of garlic, minced
1 1/2 inch piece of ginger, minced
2-3 red chili peppers, thinly sliced
2 pounds seasonal produce (we used a combination of squash, Japanese eggplant, carrots, bell pepper and bok choy)
1/4 cup low-sodium soy sauce
2 tablespoons sugar
2 teaspoons dark sesame oil
4 cups cooked noodles or spaghetti, al dente (firm, but not hard)
handful of Thai basil and mint
1-2 red chili peppers, thinly sliced
sesame seeds
Note:  If you do not have Thai basil, you can replace it with a more common herb, such as cilantro or even parsley.  Thai basil, which has a mild anise flavor (licorice), can usually be found at some farmer’s markets or International and Asian food stores.
Prepare all ingredients and cut all vegetables into long think matchsticks.  Preheat a wok or large sautĂ© pan to high heat, add the vegetable oil and heat until it begins to smoke.  Carefully, add all ingredients into the wok or pan and toss so the oil has coated all the vegetables (add more oil if needed).  Toss occasionally during cooking, continue to cook the vegetables for about 3 minutes or until all the vegetables are cooked (you still want some firmness for such vegetables as carrots or bell peppers).  After about 3 minutes, add the soy sauce, sugar, sesame oil, cooked noodles or pasta; toss and cook for another 30 seconds.  Finally tear in, then toss a handful of mint and Thai basil leaves.  Serve the stir fry in a bowl and garnish with more torn leaves of mint and Thai basil, fresh red chili peppers and a sprinkle of sesame seeds.

1 comment:

  1. The Thai basil definitely is a great garnish to use for this dish! It looks delicious, and amazing presentation by the way. What are your thoughts on having this as a second meal the next day?


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All the recipes here have either been sent to me, adapted by me or found on the web. If I know the source I always give credit to the author/website. If you know of a source I may have missed please let me know.