Vegetable Stir Fry

Start with the basics and then be creative!

Ingredients...

• 1 onion, chopped or thinly sliced
• 5-6 cloves of garlic, chopped
• 1 large Portobello mushroom (or shroom of your choice), rough chop

Vegetables:

You can use a variety from whatever is in your refrigerator.

Figure 1 and a half cups of raw vegetable per person.

Here are some suggestions...Use one or combine several to suit your tastes.

• Brussels sprouts, washed, peeled, and quartered and/or...
  

• Baby Bok Choy , washed, dried, and cut bite size pieces and/or...
  

• Zucchini cut in 1 inch chunks and/or...

• Cauliflower, washed and cut into florets and/or...
  

• Eggplant, peeled and cut in 1" chunks

• Asparagus, cut in 1" lengths
  

(if you use the long Chinese eggplant you do not have to peel it)

• 2 tablespoons extra virgin olive oil
• salt & pepper to taste
  

Here's How You Do It...

1. Prepare your vegetables.
2. Heat the skillet over medium.
3. Pour the olive oil in the heated pan.
4. Add the chopped onions and cook 5 minutes or until they become translucent.
5. Add the chopped garlic and continue to cook for another minute.
6. Add the chopped mushrooms and cook another minute.
7. Add the cut vegetables cook for 5 min, toss and cook another 5 minutes until the chunks are caramelizing and becoming golden brown .
8. Season with salt & pepper to taste.

Be Creative - Toss in a couple of extras such as...

...a handful of chopped sweet red pepper and/or...

...a handful of frozen corn and/or...

...a handful frozen edamame (soy beans) and/or...

...a handful of grated sweet potato

Be Daring and Try some new flavors...

...add a teaspoon of cumin or curry powder in addition to the salt & pepper.