The World of ‘Stir Fry’

Every culture has its own version of stir fry - a cornucopia of fresh vegetables mixed together and voila, you have the perfect, easy meal.  I’m a big fan of the classic Chinese stir fry because it’s so quick- oil, ginger, veggies, an egg.  Throw it all into a pan on high heat, add soy sauce and some water and in less than 5 minutes you're done.  

My husband thinks I’m a genius!  But I know how easy it is.  Here are some simple recipes that use a lot of the veggies from the farmers in different ‘stir fry’ cultures…

Asian

Here’s a recipe from the NYTimes for a quick and tasty Asian stir fry.  I would add cabbage, bok choy, carrots and snap peas to this recipe to get my veggie medley!

Italian

Lest you think that the Asian culture has the corner on the stir fry market, check out the Italian version.  Pasta Primavera is the consummate veggie stir fry - Carrots, Zucchini, Broccoli and Spring Onions to name a few.  Check out this recipe with bowtie pasta from the inimitable Giada de Laurentiis.

Indian

There’s nothing like a Veggie Basmati rice...This recipe uses all the goodies we get from the farmers including carrots, spring onions and green beans to create the Indian version of the stir fry.  So much flavor and so simple to create.

- Jessy