Stir Fry: A quick meal on a busy night {or if you need to raid the fridge close to payday!}

Oh my gosh, what a long week it seems and it's only Thursday.  Tomorrow is payday (whoop!) We had a few extra expenses this time with Aja's vet visit,  Thermacell supplies (Thermacell is a total necessity in this mosquito ridden swamp), meds and vitamins and my love affair with wine and sushi.

Wait - that last one shouldn't be an expense but you gotta treat yourself now and then, right?  I think so.  We have eaten out a few more times than normal lately too - that's unusual and whaddayaknow....we put some weight on.  Restaurant food is OK now and then but too much will add the pounds.  I'm not worried, we'll walk it off.

So here is a meal that is super easy to make and cheap as well.  Instead of take-away it's Fake-away. Make your own Chinese Stir Fry at home for a fraction of the cost.

This is one of the easiest meals I have tossed together - ever. Honestly, if you have some of these veggies on hand you should try it.


 

Important lesson:  What I learned was the jarred baby corns can be very vinegary.  The brand I purchased  may have more vinegar than others and I will try a different brand next time.  Also, cut the amount of those corns in half.

Stir Fry

Ingredients

• 1/2 cup Soy Sauce
• 2 Tablespoons Vegetable Broth
• 2 Tablespoons Packed Brown Sugar
• 2 Tablespoons Cornstarch
• 1 Tablespoon Minced Fresh Ginger
• 3 Tablespoons Peanut  or Vegetable Oil
• 1 whole Yellow Onion, Cut Into Large Chunks
• 1 whole Red Bell Pepper, Seeded And Cut Into Large Chunks
• 2 whole Garlic Cloves, Minced
• 1 whole Medium Zucchini, Cut Into Large Wedges
• 1 can (15-ounce) Baby Corn, Drained And Halved Crosswise
• 1 head Broccoli Cut Into Florets
• Chopped firm tofu (we like the grilled tofu in the produce department)

Here's what you do:

Mix together the soy sauce, brown sugar, cornstarch and ginger. Set aside.

Heat the oil in a large skillet then add the onion and pepper, stirring for 2 to 3 minutes. Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously so it doesn't burn.

Add the zucchini and stir it around, cooking it for 2 minutes more then add the baby corn and broccoli and cook for a couple of minutes.  Here is an important part - while the veggies are still firm, pour in the sauce.  This sauce will be too thick at first so you will need to add water to it.  Be careful so the sauce doesn't thin out too much, stir it so it doesn't congeal or burn.

This is perfect over rice or noodles.  I used rice this time but may try vermicelli noodles next time.  And less baby corns. 

If you prefer to add chicken or beef you could do that, we just like the grilled tofu.

Sharing with with Beth Fish's Weekend Cooking Series.