Use Up Old Veggies with Stir-Fry

Late autumn is the time we finally yank out the final vestiges of the garden. Those poor old carrots may have frost-nipped tops, but they still have some use! This is usually the time of year when I make vegetable soups and stir-fry dishes. I have a HUGE stainless steel wok that I love, and one of my favorite things to cook is Stir-Fry. I just wish I was better at cooking Asian foods, though! I can never seem to get those seasonings just right. Like installing air filters, it seems to be a mystery to have it come out perfect!

Well, over the summer, I discovered the wonders of pre-packaged seasonings! I recently did a post about Sun-bird Seasoning packets at my Freaky Frugalite blog. Although it was a sponsored post about Sun-bird, it was sheer joy to write a promotion for them. I love Sun-bird seasonings– they are very inexpensive and they are everywhere, even my local Walgreens. I always try to have some of the packets as a staple in my pantry. I visited the Sun-bird site and found a very good recipe for basic Stir-Fry. As usual, I am always customizing recipes, so here is my altered version. This will serve four hungry people. I also include meat in this recipe, but we have gone meatless with it and the dish is marvelous. Also, if you like your stir-fry very savory, add two packets of Sun-bird seasoning. I like only a little seasoning, so I have one packet listed here.

Stir-Fry Veggies

1 pound boneless chicken or beef, cut into strips (optional)
1 envelope Sun-bird Stir-Fry seasoning packet
3 Tablespoons Soy Sauce
1/3 cup water
2 teaspoons sugar (optional)
2 Tablespoons oil
1 Pepper (Red, Yellow, or Bell), cut into thin strips
1 onion (I recommend Vidalia or Red), cut into thin strips or diced
3 carrots, peeled and sliced (I slice them at a diagonal angle)
1/4 pound broccoli florets (fresh or frozen)
1/4 pound cauliflower florets (fresh or frozen)
1/4 pound button mushrooms, sliced
1 can baby corn, drained

In a separate bowl, combine the Soy Sauce, the sugar, the Sun-bird seasoning packet, and the water, and mix briskly. Set aside.

In a large wok or frying pan, heat up the oil. Add the meat and saute quickly until browned. Add all the vegetables EXCEPT the mushrooms to the wok. Cook, constantly stirring, until the carrots are tender. Don’t overcook. Just before the vegetables are done, add the mushrooms and the Soy Sauce mixture. Stir it in and cook for another minute or until thickened. Serve with 5-6 cups of steamed rice. Serve with Soy Sauce to pass around. Yum!

You can also use pre-packaged frozen vegetables if you wish- just be aware that this may slow down the cooking time. You can also experiment with your own veggies. I sometimes add snow pea pods and water chestnuts, which are heavenly!