Stir Crazy: Veggie Stir Fry Made Simple

Mom always said, "Marty eat your veggies, or you'll get no dessert".  I'm sure we've all heard that line.  Well, in order to get that big slab of chocolate cake, I'd manage to down the veggies on my plate.  As one gets older, the palette does change with maturity.  Today, I can't get enough of veggies.  I like them in my Italian dishes, to accompany an entree, or I enjoy raw veggies.  Well, why not make your veggies the headliner at your next meal.  I will show you how to make an easy vegetable stir fry that is healthy, economical, and delicious.

What you'll need:

• A wok (got mine from Ikea for $7.00)
• Wooden utensils

You can use any veggies you like, but here are the ones I use:

• Red & Yellow Bell Peppers (One Each)
• Red Onion (One)
• Snow Peas (One Pack In the Pod)
• Baby Corn (One Can)
• Broccoli (One Frozen Bag of Florets or Fresh Broccoli) 
• Water Chestnuts (One Can)
• Sprouts (One Pack)
• Basmati or Jasmine Rice
• Wok Oil
• Stir Fry Sauce (Low Sodium)
• Chili Powder
• One Head of Cabbage

Directions

1. Chop Bell Peppers, Red Onion, Cabbage (use 1/4 to 1/2 of cabbage), and Broccoli to prep them for wok.  Chop as fine as you would like.  Do not use a food processor.
2. Heat wok over medium heat and add wok oil.
3. Heat a sauce pan with water for rice.
4. Add veggies one at a time, and stir using wooden spoons.
5. When water in sauce pan is boiling, add rice, and follow cooking instructions.
6. You will add as many of the vegetables according to personal taste and according to the number of servings you will want.  Lightly season with Chili Powder.
7. Stir veggies in your wok for a good 10-12 minutes, and slowly stir in stir fry sauce.  Blend sauce with the vegetables according to taste for another 7-10 minutes.
8. Remove rice and wok from heat, and serve.  ENJOY!!!

The really great thing about this recipe is you can add poultry, beef, pork, or seafood to it very easily.