Stir-Fry Jumble

September 10, 2009Katie


This is the result of:

#1 Trying to eat healthier, and…

#2 Trying to use up all the many vegetables I have sitting around in my vegetable crisper that I impulse-bought at the Asian market.  Cuz the produce at the Asian Market is amazingly cheap.  Or, as Mr. Wonderful puts it, less expensive.

I opened up my vegetable crisper and started piling stuff into my arms, Rachel Ray-style. Now, keep in mind, you don’t have to use exactly what I use here.  The beauty of a stir-fry is to always change it up and try new things.  Switch out broccoli for sugar snaps, or try shrimp instead of chicken.  Here’s what I happened to come up with today.

Broccoli, some interesting little eggplant, white onion, green onion, sliced mushrooms, garlic, ginger, red pepper and baby bok choy.


Actually that’s the second picture I took.  I had to retake the picture due to something in this picture showing up that I hadn’t realized was there.


Do you see it? It’s a game, kind of like those old Highlight magazines in your doctor’s office when you were little? You kn0w – what’s in this picture that’s missing from the next picture?

If you guessed a blue rubberband, you are correct and win…well the rest of the recipe.

Just keeping it real over here at Dishes…

Anyway, after I chopped up all these veggies, here is what I had.



I started by pouring 2 tablespoons of sesame oil (I use toasted) into the wok.    To this I added 1 tablespoon of grated fresh ginger (or chopped), 3 cloves of minced garlic, 3 chopped green onions and 1/2 of a white onion cut in chunks.

In a stir fry, it’s important to remember that your longer cooking items need to go in first.  I added my chicken next and about 4 minutes later -my eggplant and red pepper.  The eggplant still didn’t come out as cooked as I’d have liked it to be, so next time, I’d add that with the chicken.  I steamed my broccoli for a few minutes in the microwave first, which works for potatoes and carrots also.  Matchstick carrots work exceptionally well in stir-fry as they cook up really quick.

Now, at this point, I just dumped the rest in and kept pushing it around the wok with my wooden spoon.  Thus stir-fry…get it?


After about 3-4 minutes of stirring, I added in 1/2 cup of low sodium soy sauce, and to balance things out, 1 tablepoon of brown sugar.  I also drizzeled a tiny bit more sesame oil over top along with a sprinkling of red pepper flakes for a bit of heat.

Serve over your rice of choice and sprinkle with cilantro.


This dish tastes so good, you won’t miss any fat or calories, and you’ll get your entire day’s serving of vegetables in one dish.

What more can you ask for?

Katie’s Printable Recipe – Stir-Fry Jumble

Cooking with Love,


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