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Spicy Noodle And Veggie Stir Fry
Yield: 4
fresh chopped veggies like: yellow squash, sweet pea pods, broccoli,
carrots (chopped small), bok choy or/and sprouts, spinach, etc
2 Tbsp oil
1-2 inches ginger root, peeled and grated
2 cloves crushed garlic
Cooked rice or noodles
1 cup water or boullion
corn starch (optional)
Pour about 2 tablespoons oil, into a large wok or frying pan.
Next, add ginger and garlic cloves, then add veggies. Then add
about a cup of water; when this is heated add a chicken boullion
cube. (To make the broth thicker stir in a teaspoon of cornstarch
first into a small glass of water) then add to stir fry. Stir fry
quickly, don't overcook! Pile over some rice or noodles.
Serve with the following condiments: plain yogurt, peanut sauce
(ie Thai: can buy this in a bottle), chutney, like mango and if
you like it hotter, some hot pepper flakes or sauce.
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Stirfry 07