I haven’t made a stir fry in a long time. I don’t know why because it’s one of the easiest things to make. It’s filling and a great way to fit in your vegetables. Now that the farmer’s markets are opening, I like to cook more vegetable rich foods. There is a market down the road from me that I stopped at on the way home yesterday. I picked up pineapple, strawberries, sweet potato, onions, bell peppers, and squash. I also picked up farm fresh meats from them.
When I got home, I poured a glass of wine and started to cook. This recipe is very flexible. You can use any vegetables and just about any protein source. If you don’t like steak, you can use fish, chicken, pork, or tofu.
Ingredients: *1/4 cup olive oil, *1/2 bag of baby carrots, sliced in half*2 cups broccoli, *1 small sweet onion, sliced *2 sliced bell peppers, *1 diced yellow squash, and *two cups diced steak, *1 teaspoon onion powder, *1 teaspoon garlic salt, *1/4 cup low sodium soy sauce, *2 tablespoons brown sugar, and salt and pepper to taste. *If you need the meal to be gluten free, use a gluten free soy sauce.
In a frying pan on high, add the olive oil. Once the pan is hot, add the vegetables. Cook for 15 minutes and then add the steak. Add the garlic salt, soy sauce, brown sugar, salt and pepper. Turn the heat down to medium high, cover, and let it cook for about 20 minutes. Continue to stir.
Serve with rice!