How to Stir Fry a Medley of Veggies

What to do when you’re stuck inside during the snownato of 2010? Why, cook of course.  Before I tell you about my latest creation in the kitchen, I must confess something. I used to quiver a little before I sliced an onion. With the surefire waterworks, I couldn’t be sure I always knew where the knife was when I was chopping, and worried that I might slice my finger.

At one time, it was the dreaded onion. But now that I've been cooking for a while, I've realized the onion keeps meals tasting great for several days.

With lots of practice and a few nicks, I learned how to keep my hand steady. One key thing I learned: It’s actually easier to chop with a sharper knife.  Though they are on the expensive side, Cutco knives are a great investment when you like to cook.

So last night, I used the ingredients below to put together an elaborate stir fry (always great for a dinner party or a week’s worth of food for one):   

1 package Shadybrook ground turkey (about 1.3 pounds), 85 percent lean/15 percent fat (That ratio allows enough juice to permeate the pan and make the meat really tasty, though you could choose a little healthier ratio of 93/7 if you prefer.)

1 Bell red pepper, cut in large chunks

1 Bell green pepper, cut in large chunks

1 green squash, cut julienne and then sliced down

2 medium sweet onions, cut one in quarters and then quarters again, which will go in with all other vegetables. Cut the other onion in smaller pieces and leave it to the side. This one will go in the frying pan with the meat.

1 broccoli crown, cut in bite-size chunks

3 celery stalks, cut julienne and then sliced down

¼ crown of cauliflower, cut in bite-size chunks

6 mushrooms, cut up

½  box of angel hair pasta

Stir fry Sesame sauce

Canola oil

Olive oil

Use two frying pans and a medium-size pot: one frying pan for the vegetables; the other frying pan for the meat and one cut-up onion; the pot is for the pasta, of course.

After all vegetables are cut up, spread canola oil over the bottom of one pan. Turn the heat up high, and drop one vegetable in. When it begins to bubble, carefully put the vegetables into the pan. When they’ve been cooking for 5 minutes, turn the heat down to medium and continue to turn them over frequently with a spatula.  Cook for about 20 minutes.

At this point, put the meat into the other pan and begin to break it apart. There’s no need to put oil in the pan as the fat from the meat will be sufficient. Turn the heat up. Frequently turn the meat over so it doesn’t stick to the pan and burn.  When the pink disappears, put in the cut-up onion.  In the meantime, periodically check if the vegetables have softened, and pay particular attention to the celery.  Taste it to see determine its hardness.  

After about 15 minutes put about 3 tablespoons of sesame stir-fry sauce in the vegetable pan and stir around.

Pour water and a drop of olive oil into a medium pot. When water reaches a boil, add pasta. Cook for six minutes.

Turn off burners when the vegetables are moist and the onion begins to look translucent.

Microwave a couple of teaspoons of sesame sauce for 45 seconds.

Serve pasta on bed of vegetables and top off with meat. Add heated sesame sauce on top.

Bon appetit!

If not making for a party, put uneaten pasta, vegetables, and meat (with onions) in separate bowls and cover with plastic wrap.

Onions will keep the meat moist for leftovers!