Eat all the veggies while we can

I loaded up on veggies. Maybe more than I should have. Last night it was chop chop chop for a stir fry. Not something I do very often because I never really feel like I have the right tools, such as a wok. Guess what? My lodge cast iron works just fine.

I bought Yakisoba noodles this week - another not often in my cart purchase - but any long wheat noodle works well in a stir fry, even cooked spaghetti.

I look online for "of the moment" cooking for inspiration, like a stir fry sauce. It's a blend of flavor and binder. Flavor from oyster sauce, soy sauce, sesame oil and binder of chicken broth and cornstarch. I combined equal amounts of flavor ingredients to a half cup of chicken broth and 2 tablespoons of cornstarch.

A stir fry is pretty brainless cooking but attention needs to be made to the order of the ingredients. I use neutral oil (canola or grape seed) for this type of cooking because I want to taste the veggies, meat and sauce. Meat cooks first, then is removed. In the same pan add the heartier veggies first (like carrots, yellow onions, peppers, broccoli, celery, etc.) and cook until crisp done. Grab a piece and take a bite. Dump in the cooked meat and all accumulated juices, the cooked noodles, the sauce and toss until the sauce thickens. This takes moments in a hot pan. Finish with slice green onions and sesame seeds. Cilantro is nice too.

End result. I think there is a small dish left over for lunch today.