Herb-Soy-Sesame Stir Fry

Wednesday Menu – Herb-Soy-Sesame Stir Fry, Rice
Farm Share Food – Basil, Broccoli, Cabbage, Cilantro, Scallions, Sugar Snap Peas, Summer Squash, Zucchini

I made a veggie stir fry.  Included at the end of this post is additional info to add beef, chicken, seafood, or tofu.  I sprinkled some cashews on the top for a little crunch and protein.

Herb-Soy-Sesame Stir Fry

based on Pam Anderson’s Fool-Proof Stir Fry published years ago in USA Weekend

2 t cornstarch
¼ cup + 2 T chicken broth
¼ cup soy sauce
2 t rice wine vinegar
2 t sesame oil
1 t crushed red pepper
1 t sugar
¼ cup shredded fresh herbs ( I used Basil and Cilantro)

2 T oil (vegetable or olive)
1 medium onion, cut into wedges
1 T minced garlic
1 T minced ginger

1 pound of vegetables (I used broccoli, cabbage, scallions, sugar snap peas, summer squash, and zucchini)

Whisk first 8 ingredients together and set sauce aside.

Heat wok or large skillet.  Add oil.  When the oil is hot add onion and stir fry 1 minute until it begins to brown.  Add garlic and ginger, stir into onion.  Add vegetable one at a time, starting with the one that will take the longest to cook.  Stir fry 1-3 minutes and then add the next vegetable.  Add sauce, stir to coat, and cook until sauce turns glossy.  Serve with rice.

NOTE: Want to add some protein?

1 T soy sauce
1 T sherry
1 pound beef, chicken, shrimp, scallops, or firm tofu in ¾ inch chunks
1 T oil

Whisk together soy sauce and sherry.  Combine with protein and set aside while you do the prep work for the rest of the stir fry.

Before starting the above recipe add 1 T to hot wok or skillet.  Add protein and stir fry until well browned and cook through 2-3 minutes.  Remove protein from skillet and set aside.  When the vegetables are cooked, return protein to pan and then add the herb sauce.