Recipe Time

So I thought I should post a recipe since I said I would try to do that.  Sunday seems like a good day for recipe posting since I have more time.

I thought for my first recipe I would post the veggie stir fry I've made a couple of time since I think I have the amounts down now.  I first had this at work for lunch a couple of weeks ago.  We have this line on Thursdays called The Wokery - you get to pick what you want - meat, veg , sauce, and rice type - and they cook it up for you.  Well the rice and sauce were out, so I got a bunch of veg and chicken.  I added soy sauce and pepper at the condiment stations and proceeded to devour the whole thing.  It was amazing (this was my cabbage a-ha moment).  And its true that warm food in your belly really is more satisfying, especially on cold winter afternoons.

So I tried making it at home:

First I cut up the veg

This wasn't as monstrous a task as it looks since half of what is on the cutting board was pre-cut.  I used chopped frozen broccoli, pre-shredded cabbage and a carton of bean sprouts.  I diced 2 medium sized leeks and 2 stalks of celery.

Once all the veg was ready I heated some oil in my wok and started with the leeks, celery and frozen broccoli.  I let that saute for  about 4-5 minutes til the celery was starting to soften. Then I added the sprouts and cabbage and cooked another maybe 5 minutes. While it was cooking I added grated fresh ginger and some fresh ground black pepper.  You can also drizzle with soy sauce, but I found it easier to do that in the bowl just for 1 serving.  It was too hard for me to gauge the amount while the whole batch was in the wok (and yes I learned this from experience and completely botching the first batch I made ...way to much soy sauce.  way too salty even for me).

So cooked as is, its the perfect IP lunch.  Add stir fry chicken, pork or beef for a hearty dinner.

Enjoy!

Ingredients:
   1-2 T EVOO or grape seed oil
   2 medium leeks, diced
   2 stalks celery, diced
   1 c frozen chopped broccoli
   1 carton (pint?) bean sprouts
   1/2 bag shredded cabbage
   Grated fresh ginger, Soy Sauce and Fresh ground black pepper to taste

Directions:
Heat oil in wok or deep saute pan over medium high heat.  Add leeks, celery and broccoli and saute for 4-5 minutes.  Add sprouts and cabbage and continue cooking for 4-5 minutes.  Add ginger, soy sauce (if desired) and black pepper and mix well.  Serve, eat, enjoy.