Looking for a quick and healthy meal? Try this Stir Fried Veggies Medley. It’s packed with nutrients and flavor.
Ingredients
- 2 medium carrots
- 2 celery stalks
- 1 medium or 2 small onions
- 1 medium bunch broccoli
- 1/2 lb. mushrooms
- 1/4 c. salad or olive oil
- 1/4 c. water
- 1 1/4 tsp. salt
- 1/2 tsp. pepper
- 1 level tsp. sugar
Stir Frying Steps
- Cut carrots and celery into thin strips.
- Thinly slice onions. Cut broccoli into 2 X 1/2 inch pieces. Cut mushrooms into quarters or in half if they are small.
- In five-quart or 12 inch skillet over high heat, in hot oil, cook vegies, stirring quickly and frequently, about 3 or 4 minutes.
- Add mushrooms, water, salt and sugar. Other spices may be added.
- Cover and cook 5 to 6 minutes longer until veggies are tender-crisp, stirring occasionally.
Calorie: 200
Total cooking time:20 minutes
Difficulty level: Easy
The Epic Journey of Stir Fried Veggies Medley
Once upon a weeknight, I found myself staring into the abyss of my fridge. There, in the dim light, a motley crew of veggies huddled together, waiting for their moment in the spotlight.
Carrots, Celery and Onions, Oh My!
First up, we had the carrots and the celery. Two each, medium-sized, looking like they’d just stepped out of a Bugs Bunny cartoon. I grabbed my trusty knife and started slicing them into thin strips. It was like a veggie beauty pageant, with each strip vying for the title of “Miss Universe of Thin-ness”.
Next, I turned my attention to the onions. A single medium one or two small ones would do. I opted for one big guy, who I thinly sliced while trying to keep the tears at bay. I always feel like I’m in a tragic love story, every time I cut an onion.
Big Broccoli and the Mushroom Gang
Then, there was Broccoli, the misunderstood tough guy of the vegetable world. I chopped it into 2 X 1/2 inch pieces, making it look like a mini edible forest. On to the mushrooms, half a pound of ’em. I quartered the big ones and halved the small ones, feeling like I was playing a game of veggie Tetris.
The Frying Pan Showdown
The stage was set. In a hot five-quart or 12 inch skillet, over high heat and with a generous glug of salad or olive oil, I tossed in the veggie gang. The sizzling sound was like applause, the veggies were finally having their moment of fame.
I worked quickly, stirring them around for about 3 or 4 minutes, watching as they started to soften and caramelize. But no rest for the wicked cook, it was time to add the mushrooms, a quarter cup of water, salt and sugar. I felt like a mad scientist, cackling to myself as I added the ingredients.
The Grand Finale
As they say in the cooking world, the plot thickened. I covered the pan and let it cook for about 5 to 6 minutes longer. The veggies needed to be tender-crisp, not mushy.
I quickly realized that “tender-crisp” is a fine line, much like the line between “charmingly eccentric” and “should be supervised at all times”. It’s all fun and games until someone overcooks the broccoli.
In the end, the veggies came out perfect, each one retaining its own personality while also blending harmoniously with the others. The Stir Fried Veggies Medley was a success.
So, the next time you find yourself staring into the abyss of your fridge, remember, with a little bit of creativity (and a whole lot of chopping), you, too, can transform a band of humble veggies into a mouthwatering meal. Happy cooking, my friends!
