Monday, November 9, 2009

Vegetable Stir-fry

Easy and goes great with the Chicken Fried Rice recipe.

What you need:

- Teriyaki sauce
- Garlic powder (real garlic would be awesome too!)
- Instant noodles
- A bit of water
- A bit of oil

Now, this is pretty much good with any vegetables you want to throw in.
- Green Peppers
- Onions
- Mushrooms
- Frozen asian vegetable mix

Start the water boiling at high heat. When the water boils, throw in a couple of squares of quick noodles. The instruction say to boil them for a minute, but I always find it undercooked. I leave them in until they're tender. When they're done, drain the water and put aside.

While the noodles are cooking, heat up a skillet (or wok if you have one) with a little bit of oil in it. Use medium heat.

When it's hot, drop in the fresh veggies and heat for a few minutes, just to brown a bit.

Stir occasionally.

Then, you can add the frozen veggies and a little bit of water. Cover with a lid. I use a pizza pan, because it's just the right size for my skillet.

TIP: The lid gets hot! So don't touch it without mitts!

Lift the cover and stir on occasion, so it won't burn or stick.

When everything is cooked to taste, add the noodles, and teryaki sauce. It's all to taste.

Keep stirring in everything until it's all mixed.

You're done!

You can eat it on it's own or over a bed of rice.

I like sprinkling some sesame seeds over, to give a bit of taste. And it makes it look nicer. Yum!

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