Defeat Garden

Stir Fry (do not try this at home unless you make modifications!)

Posted on: May 26, 2010

Normally when I make a stir fry, everything turns out wonderful.  Not so last night…oops!  I definitely learned my lesson – there aren’t many non-dessert rhubarb recipes out there for a reason!

It still looks pretty, though 🙂  All I did was chop up some vegetables – many of them from our CSA (stir frys are a great way to use up whatever veggies you have on hand!) the night before.  Softball and T-Ball games have started in our house, so 3 nights a week I don’t have much time to cook anymore!  I used celery, green onion, radish, mushrooms, an onion, and (unfortunately) some rhubarb.

I also put in some cilantro (again, from the farm :)) since I had some and it’s always good in Chinese/Indian/Thai food.

You can also use almost any type of meat in a stir fry – chicken and ground beef (yes ground beef) are good, or even pork cut thinly, steak, or, like we used last night – goat.

Yes, goat.  🙂  I got  some at the farmer’s market last weekend to try it out.  It was actually pretty good!

All you have to do is get your meat browning in one pan, and then pour the veggies into another pan (with some olive oil or whatever oil you have on hand so they don’t scorch).  Let everything cook for a while, then add the sauce.

Since we still eat low-carb whenever possible, what I use for my sauce is what was recommended in Dana Carpenter‘s book: about equal parts soy sauce and cooking sherry.  If you like, you can add some corn starch to thicken it up.

Then just let it all simmer together in one big pan (or a wok if you have one) until the sherry is reduced some.

You can also add ginger if you have some, it adds a nice flavor to everything.

Just remember, don’t use rhubarb! 🙂

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