Veggie Stick Stir Fry

After the lovely wedding shower today, we had a platter of veggie sticks leftover. For all who took some home, this recipe is for you. - Thanks Left Brain.

Quick Stirfry!

Ingredients: Veggie sticks, peanut or olive oil, ginger, garlic, rice wine vinegar, soy sauce, 1-2 cups cooked rice, bonus: lime and dulse flakes, salt and sugar. 




Process:  Grab a handful of celery, carrots, asparagus and zucchini pieces and chop them up to 1/2 inch pieces (roughly).  1-2 tsps. of Ginger or Garlic (or both) cloves sliced. In a wok or shallow pan, heat a tbs of peanut or olive oil. Once the oil is hot throw in the ginger/garlic and let it sizzle for a minute, then throw in the carrots and celery followed by more delicate asparagus and zucchini chips. Now start tossing, drizzle on a few tbs. of rice wine vinegar, continue tossing, add your rice (if the pan is too hot your rice will start sticking, add a dash more oil to keep things moving) more tossing, a few tbs. of soy sauce, pinch of salt and sugar, toss to coat. Done!

Bonus dressing: Squeeze a lime and mix with a dash of dulse flakes (seaweed). Drizzle over the top of your rice for an added tang.

For this batch I used some sushi rice but anything will do.