Proof that you can stir fry anything with no experience!

I have to admit, while my CSA friends are more cooking-inclined, I’m far too lazy at the end of the work day to put much effort into anything I make. But this particular evening, I knew I was going out of town and that my plethora of vegetables wouldn’t last. What was I going to make with radish, bok choy, spring onions, snap peas, rainbow chard, and some not so local baby carrots? STIR FRY!

Basically I just chopped the shit out of everything and followed a simple stir fry recipe online minus the meat. Heated up some vegetable oil and added the vegetables in order of longest-to-shortest cook time. As a stir fry virgin, I didn’t have any of the necessary ingredients to make a proper sauce, but have no fear! I am the queen of makeshift substitutions. No chicken stock or boullion? Yeah, I just added some water and some extra salt. No sesame seed oil? I added some olive oil and pre-made peanut sauce. Threw in some lemon juice, some sweet chili sauce, red pepper flakes, and mixed that concoction up!

Thank God Kyle has a rice cooker because that made life so much easier.

I have to admit the sauce was a little too tart (probably should have used a bit less lemon juice), but the next day I mixed it with some (GASP!) Mrs. Knorr’s teriyaki noodle side and that sauce evened everything out and made for a great leftover shake up dinner.