Went to the Farmer’s Market yesterday afternoon. I love all the gorgeous colors from the produce that line the walkway. I ended up grabbing some basil, broccoli, purple/yellow/green bell peppers, snap peas, red onions, garlic, carrots, corn on the cob and some pet treats for Rooney and Franny.
The basil was a natural reflex. I ended up making some pesto. I LOVE the color, smell and taste of basil.
The corn on the cob is for Lily’s birthday. We will be celebrating on Friday. She made a request for Chicken Burritos, marble cake with buttercream frosting (box cake and canned frosting preferred. It is her birthday after all!) and corn on the cob.
I ended up making a veggie stir fry for the evening. It is a very simple recipe and involves lots of chopping. Chopping is one of my favorite past times. (It is great for stress related days too!) 🙂
Veggie Stir Fry
2 Tablespoons canola oil
1-2 teaspoons ginger (I prefer fresh. You can use dry spice but use less.)
1 carrot, matchsticks (or not, it is up to you. You can just chop in small pieces. )
2 medium bell peppers, sliced thin
1 large onion, sliced thin (I use red or white)
3-4 cloves garlic, minced
10 ounces snap peas (I cut off the ends and cut in half if large)
16 ounces broccoli
1/3 cup soy sauce
2 Tablespoons sesame oil
1/2 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon pepper
- Add 2 Tablespoons oil to non stick frying pan over medium high heat. Add carrot, bell peppers, onion, garlic, ginger with salt and pepper. (Don’t add more salt as the soy sauce is salty.) Saute until soft – about 3-6 minutes.
- Add snap peas and broccoli (or whatever veggies you choose). Cook until warmed through. About 5 minutes. (We like our veggies with a crunch!)
- While the veggies are warming through; combine soy sauce, oil and cornstarch in small bowl. Mix well.
- Add to warmed veggies and combine thoroughly.
- Serve over rice or noodles.
Super easy for after work. You could chop veggies the night before if you desire. Simple and Delicious!!