Joe has always liked a good vegetable stir fry. He used to make them for me when I was a vegetarian, and we’ve both always enjoyed them. These days, he usually adds a can of chicken or a couple of chicken breasts, cut into cubes. I have never quite gotten the hang of stir fry preparation. It’s nice that I have Joe around since I like to eat stir fry, though. Anyway. Our stir fry vegetables are a seasonal blend of whatever is available: what we’ve grown (see all that broccoli over there?), at the farmer’s market, from the CSA, or from the grocery store. This particular stir fry was a mix of onions, carrots, cauliflower, and most of that broccoli from our garden. We also really like to put green beans and snow peas in, when we have them. We had tired of our other stir fry sauce recipes. They were feeling drab and boring, and we wanted something new that was still healthy and light. I think Joe found a recipe in one of our cookbooks and then doctored it up. (You know we can’t eat any recipe just the way it’s written.) So, here’s the delicious recipe, featuring Nakano Seasoned Rice Vinegar:
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