Vegetable Stir Fry for dealing with garden abundance

Posted on by July 23, 2012

Vegetable Stir Fry

The Vegetable Stir Fry is one great way to use up those summer vegetables. This is one of those that is easy to do and you can modify depending on mood and vegetable availability.

Vegetable Stir FryThe use of a cast iron wok means that you can cook it on the stove or over the coals of a camp fire. It pays off to have the skills to make vegetable Stir Fry via a variety of cooking methods.

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Vegetable Stir Fry with a medley of fresh ingredients
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This Vegetable Stir Fry can be made with a variety of fresh vegetables and be cooked on the stove or a camp fire.
Ingredients
  • 2 cups uncooked brown rice
  • 1 quart water
  • 1 tablespoon light peanut oil
  • 6 cloves garlic, minced
  • 5 tablespoons butter
  • 1 pound London Broil, grilled and cut into thin strips
  • 2 tablespoons teriyaki sauce
  • ½ pound fresh shitake mushrooms, sliced
  • 2 Zuchhini, sliced
  • 2 Yellow Squash, sliced
  • 4 Carrots, grated or sliced
  • ½ pound snap beans
  • 2 teaspoon cornstarch
  • 1 tablespoon brown sugar
  • 8 ounces beef base
  • salt to taste
  • pepper to taste
  • mustard powder to taste
Instructions
  1. Grill the London Broil until desired tenderness.
  2. In a pot, bring the rice and water to a boil.
  3. Cover, reduce heat to low, and simmer 20 minutes.
  4. Heat the peanut oil in wok over medium heat
  5. Cook 6 cloves garlic for 2 minutes, until tender.
  6. Melt the butter in the wok
  7. Stir the mushrooms, zucchini, squash, carrots, and snap beans into the wok.
  8. Cook until vegetables are tender.
  9. Remove wok from heat.
  10. Heat the teriyaki sauce in a skillet over medium heat.
  11. Mix in beef base, cornstarch, and brown sugar.
  12. Cook 5 minutes, until thickened.
  13. Add Rice to Wok
  14. Add sauce to wok and mix well.
  15. Top plates with strips of beef.

 

 

 

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