Friday again – hard to believe!
This weekend will be a relaxed one. The kids are reviewing for up and coming exams and I have two brand new high-beds in my garden that I am going to fill with my organic “baby” leafy greens and herbs.
Before the weekend starts I’m going to give you the recipe for a great dinner we had this week. It is healthy but also full of taste – just love that combination!!
Scrumptious Stir Fried Vegetables with Jasmin rice
1 big bunch of asparagus
1 red onion
2 bunches of green onion
350 g of brown mushrooms
250 g snap peas
10 baby Bok choy
Chop all the vegetables.
Make the marinade
4tbs olive oil
1/3 cup soy sauce
4 tbs sesame oil
2 tbs white wine
4 small tsp cane sugar
4 tbs green onion
2 tbs finely chopped fresh garlic
2 tbs finely chopped fresh ginger
Freshly squeezed juice of one lime fruit
Mix all the marinade ingredients together to make a delicious sauce.
Add a bit of oil to the wok/frying pan – stir fry one vegetable at a time and add some of the sauce to the pan just before it is ready. Put the stir fried vegetable into a big bowl. Continue until all the different vegetables have all been stir fried. Add the rest of the sauce to the stir fried vegetables – mix it all together.
I stir fry each type of vegetable separately to make sure they are done to perfection – just right, still crisp, full of color and flavor.
Serve with your favorite rice. I used Jasmin rice for this recipe, but it could be brown rice, wild rice or……………
Have a wonderful weekend!!