yummy veggie stir fry

Used a load of veggies from farm share in a veggie stir fry last night and tonight. Healthy and yummy. Unfortunately, I didn't measure the liquids, but I'm providing approximates. Also, any kind of meat would be good to add, as well as tofu. We just didn't have any on hand, otherwise we would have included it.



Serves: 2-3 people

Ingredients:
1/2 head of green cabbage, thinly sliced
3 cloves of garlic, minced
3 slices of ginger
2 green onions, sliced
2 carrots, diced
1/2 zucchini, diced
2 cups snap peas, ends trimmed off

1 tablespoon vegetable oil
2 tablespoons soy sauce
1/4 cup chicken stock or water (for vegan)
1 tablespoon sugar
drizzle of sesame oil

Directions:
The first time we made this last night, the cabbage came out a pretty bitter. Tonight I boiled the cabbage before adding it to the stir fry, and it quelled the bitterness.

Boil the cabbage until tender. Drain and set aside. Heat a large pan (or wok if you have one) on medium high heat with vegetable oil. Add garlic and ginger until the garlic just starts to brown, but be careful not to burn the garlic (it's a fine line). Add the rest of the veggies including the cabbage, soy sauce and chicken stock. Mix to get sauce on all the veggies. Cover and steam for 1 minute. Then uncover to cook off liquid for another few minutes and keep stirring. When the veggies have reached your desired tenderness, remove them from the heat. Add the sugar and mix well. If there is any liquid left, it can be drained. Then drizzle with sesame oil, toss lightly and serve.