I was not in the mood to fuss over dinner tonight. I didn’t even want to cook, but I had a lot of fresh veggies calling to me: broccoli and bok choy from my garden, asparagus from Filasky’s Produce, and sundry other veggies including carrots, celery, and onions. I decided on a stir fry, the next best thing to not cooking. What’s more, the colors always make me happy.
I decided to try a different sauce combination (soy sauce, red wine vinegar, honey and tomato).
Then my 6 year old came in, he wanted eggs, so the plan changed to accommodate all of us. Now I would make a very veggie fried rice.
By the way…we really liked the new sauce. It gave the fried rice a great flavor.
Garden Fresh Fried Rice
2 Tbsp soy sauce
1 1/2 tsp red wine vinegar
1 1/2 tsp honey (local)
1 ripe tomato, chopped
2 Tbsp canola oil
1 – 2 cloves garlic, minced (from the garden)
1/2 lb asparagus, trimmed and cut into 1″ pieces (from Filasky’s Produce)
1 medium or 2 small heads of broccoli, cut into small cluster and the stems sliced (from the garden)
2 carrots, sliced on the bias
2 stalks celery, sliced
1 medium onion, coarsely chopped
Leaves from 1 baby bok choy (from the garden)
1 egg, beaten (from Farmer Kim)
3 cups cooked brown rice
Mix together the soy sauce, red wine vinegar, honey and tomato. Taste and adjust if necessary. Set aside.
Heat 1 Tbsp oil in a large skillet or wok over high heat. Add garlic and cook about 30 seconds, then add in the asparagus, broccoli, carrots, celery and onion. Stir fry for 3 – 4 minutes. Add bok choy, stir fry for 1 minute.
Stir in sauce mixture and cook for 1 more minute. Remove to a bowl.
Place the other Tbsp of oil in the pan and heat over medium high heat. Add the egg and stir until just cooked. Add the rice and stir fry for 2 – 3 minutes.
Add the vegetables back in and stir until heated through.
Serve and enjoy!
Serves 3 – 4.