Vegetarian Stir-Fry

After a long day of animal viewing at the Utica Zoo, I was at a loss for what to make for dinner. Luckily, we had just gone to a local market the day before, so at least we had some ingredients on hand to play with – and the dorky daddy brought up the idea of a stir-fry (which means he had been yearning for it; he’s usually very flexible with meal planning). Since our vegetarian schedule was a little off thanks to a mess of first-birthday leftovers, a nice, light vegetarian Sunday meal sounded perfect.

This is a flavor I haven’t made yet (unlike my usual stir-fry), and it was pretty darn good. As usual, you can vary the ginger (or use fresh; ours had gone bad), garlic, and veggie combo – even make it carnivorous with some chicken. (It’s be good with tofu, too. But, again, keeping it simple.)

Vegetarian Orange Ginger Stir-Fry
Brown rice for serving 
1/2-1 onion, thinly sliced
3-4 cloves garlic, chopped
2 small summer squash (1 yellow, 1 green)
2-3 carrots, peeled and julienned (or diced)
1+ cup frozen broccoli (cooked in pan, added later)
1 cup orange juice
2 tsp. soy sauce (plus some for garnish)
2-3 tsp. cornstarch
A few shakes of ginger powder
A few shakes red pepper flakes (optional)

Whisk together sauce and set aside. Over medium heat, put a tablespoon of vegetable oil in a large pan (add a little as needed); while this heats, get your rice going. Once heated, add the oil and sauté until translucent. Add carrots and squash (both kinds), sautéing until tender but still crisp (a few minutes). Add garlic and sauce, cooking until the sauce thickens. Throw in the already-heated broccoli (or any other veggies that have been cooked from frozen) and serve with rice. Put some soy sauce over the top and garnish with chopped green onion (optional).

And tonight is the perfect night for huge arse salads, another one of Dave’s favorites. 🙂 Hope you enjoy the recipe! Let me know if you make it and what veggies you use!

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