I'm still here! I know it's been a while, but I assure you I am alive and well.
Life has been really hectic the last few weeks, so there hasn't been a lot of cooking going on around my place. I could probably elaborate on a McDonalds experience or two, but I'm sure you all know as much as you need to about that, and there's been some pretty blasé Life Brand cereal and canned soup encounters, but an explanation probably isn't necessary for those either.
However, there was one night were I managed to break free and cook this great veggie stir-fry. I chopped up every plant that I had in the fridge, and made a sauce that I seem to remember seeing on a Rachael Ray program. Now before you judge, know that I don't have cable at home, so when I get a chance to watch foodtv at someones house, I'm not picky.
Veggies - I used carrot, broccoli, peppers, mushrooms and onion.
For the sauce I don't measure the ingredients, because it depends on your taste and the amount of veggies you're using. It's hard to mess this one up, so just start adding stuff until it tastes right.
Rice Vinegar (add a little and taste)
Freshly grated ginger
Yellow Mustard (add a bit and taste)
Sweet Chili Sauce
Hot chilies (I add lots, but I like hot food)
Olive & sesame oil for frying
If the sauce is too strong add a little water or chicken stock.
Blanch the carrots and broccoli for 1 minute and then plunge them into cold water. Combine all the veggies and saute in a couple of tbsp of olive oil with a splash of sesame oil. The sesame oil isn't necessary, but it adds a nice flavor. When the veggies are nearing done (still slightly crisp) pour on the sauce. I cook it a minute or so longer to reduce the sauce, but if it is still to runny I dissolve a bit of cornstarch in broth to thicken it.
I love this stir-fry served on chow mien noodles, but rice would work just as well.