Ginger Veggie Stir Fry

I especially love to make this side dish on the grill during the summer because the cast iron grill griddle is well seasoned, all of the vegetables can fit on it at once, and any smoke can float away on the wind.  Naturally, stir fries are equally tasty during the winter months made in a wok or skillet on the stove top, too. The trick is to get the heat hot enough, but not too hot, and saute in batches small enough to fit the wok or skillet without crowding the vegetables and steaming them instead of charring them (and to open a window and turn on the fan - or is that just for me?). Since the whole thing goes fairly quickly (about two to three minutes per batch), it's really not that big of a deal because it all comes together in the pan again at the end to steam and finish cooking for another couple of minutes. In my 12 inch skillet (a wok is a gadget I haven't yet decided to purchase), this recipe was sauteed in three batches; if you are more patient than I, four might be ideal.

During the winter months I use thinly sliced carrots instead of the zucchini.  Even with the ginger and garlic, the flavors in this easy side dish are subtle enough to compliment all manner of main courses; pasta, burgers, chicken, steaks, etc.  It is also not a "saucy" stir fry - it is kept simple because it is intended to be an accompaniment to a main course.  In the picture above, Ginger Veggie Stir Fry was fantastic along with some spicy Asian noodles. However, by simply adding some cooked chickpeas during the steaming, or topping it with chopped peanuts, and serving the lot over cooked brown rice, this versatile side dish can easily be transformed into a great one bowl main course to serve four to five.

Ginger Veggie Stir Fry
serves 6 as side dish

• 1 lb broccoli florets
• 1 medium onion, cut into 12 wedges
• 1 red bell pepper, cut into thin strips
• 1 medium zucchini, sliced 1/2 thick or 1 carrot, cut into matchsticks (seasonal)
• 3 cloves garlic, minced
• 1 1-inch piece of ginger, peeled and minced
• 1/4 - 1/2 tsp crushed red pepper flakes, depending on how spicy you like it
• few grinds of black pepper
• 2 Tbs sesame oil, divided
• 3 Tbs tamari (soy sauce)

In a large bowl, toss broccoli, onion, bell pepper, zucchini or carrot, garlic, ginger, crushed red pepper flakes, ground black pepper, and 1 Tbs sesame oil.

Heat wok, or large skillet over medium-high heat (if using the grill, use high flame or hot coals). Determine how many batches you will saute, taking care not to crowd the vegetables, and divide the remaining sesame oil accordingly (example: if sauteing 3 batches, divide the remaining oil into thirds).  Saute veggies in sesame oil 2-3 minutes, or until nicely charred and vegetables are crisp tender.  Remove to a plate, and continue the process until all the vegetables are done.

Combine all vegetables back into the skillet or wok.  Stir in tamari and simmer uncovered*, stirring occasionally, until liquid has evaporated and vegetables are tender, about 2 minutes.
*If you prefer very tender vegetables, you may cover the pan during this process.

Serve hot.