So I spotted a nice bunch of mixed veggies –about a mid-sized bowl of asparagus, bell peppers, broccoli, carrots, mushrooms, spring onions and baby corn — in the market a few days ago. But never got around to doing anything about it until today afternoon. Originally, I had plans of grilled vegetables and tofu but somehow I just didn’t feel up to it. Seeing that the vegetables would rot if I didn’t cook them soon enough, I decided on stir frying them.
If you’re the kind who likes his/her greens without too much fuss, this can be quite simple and rather delectable recipe. All you got to do is heat a pan, pour some olive oil, add half a tsp of ginger-garlic paste, toss in the veggies and after two minutes, introduce a dash of soy sauce, season it with salt, pepper and fresh rosemary leaves. Allow the veggies to cook nice and crisp, check with a fork occasionally to see if they’re done. Just when you think it’s gotten to ‘almost,’ spread half a tablespoon of honey on the mix and cook it for another two minutes. Stir fry vegetables can be enjoyed with fried rice, noodles or just like that. Enjoy! 🙂