This is a Vegetable Stir Fry to make your own.
And theres a generous amount of it to soak yourrice!
I serve it over rice or noodles.
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I toss noodlesintoit while cooking.
I top homemadeChinese noodle soupswith it.
And I make instant ramen respectable by piling on this saucy stir fried vegetables.
So I repeat again 5 years.
Just use the sauce part of my recipe.
100% yes, youll need 4 tablespoonsof Charlieand directions are in the recipe below.
For new readers, Charlie is my ready madeAll Purpose Chinese Stir Fry Sauce.
RTE readers and I love him so much, weve named him.
Dont let the veggies cook until floppy and sad.
Thats the point of optimum flavour and nutrition for vegetables!
Quicker cooking vegetablesadded next- snow peas, kale, cabbage.
Delicate vegetablesin last toss until just wilted.
Leaves of Asian Greens, spinach, bean sprouts, green onions, fresh herbs.
A big skillet of vegetables never looked so tasty!!
Its also particularly good at disguisingcauliflower rice for those of you trying to cut down on carbs.
Though this stir fry has Chinese origins, dont restrict yourself to serving this alongside justChinese dishes.
Youll see similar version of this sauce used all across Asia.
So serve it as a vegetable side the next time you make anyAsian dishes such asVietnamese,ThaiorJapanese!
Here are a few suggestions (just a few….):
Woah.
Well, not so much action here, just Dozer climbing out of the pool.
I know, I know.
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