I love making stir fry side dishes. They are especially good when you have vegetables to use before they go bad. You know ...put all that celery to good use! With this one, I used a mix of 2 carrots, 2 celery stalks, a handful of broccoli florets, snow peas, shallot, garlic, freshly grated ginger and a can of bamboo shoots, which can be found in the Asian section of your grocery store.
The key for a good stir fry is to fire it up 5 minutes before serving your meal so that the veggies are crunchy and fresh and full of attitude!
Aside from the veggies, you'll need:
- A few glugs of beef broth, 2 tbsps corn starch, few pinches hot red pepper flakes and a drizzling or two of soy sauce.
- You should also chop, slice and prep your veggies well beforehand. - For that restaurant look, I slice my carrots and celery thinly, on an angle.
Here's what to do:
1. Heat up olive oil in your frying pan.
2. Sweat out minced garlic, sliced shallot and grated ginger.
3. Add celery, carrots, snow peas, drained bamboo shoots and whisk your cornstarch into the oil.
4. Add beef broth, a few sprinkles of soy sauce and red pepper flakes. Saute, stir, etc. until all veggies are coated and liquid starts to thicken. Add in broccoli and allow vegetables to simmer for 2 minutes.
That's it- time to serve!
Moolicious!
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