Ingredients:
1 carrots
4 -5 mushrooms
1 red potatoes
1 head broccoli
1 stalk celery
1/2-3/4 yellow squash
1/2-3/4 zucchini
1/2 cup soy sauce
1/2-3/4 cup peanuts
1 tablespoon black pepper
1 pinch ginger powder ( this stuff is potent)
1 teaspoon paprika
1 teaspoon garlic powder or 1 clove garlic, minced
1 -1 1/2 tablespoon brown sugar
1 teaspoon cinnamon
3 tablespoons olive oil
Directions:
First, chop up your vegetables.
Make your veggie pieces about half bite size.
Microwave the chopped potatoes for 2-3 minutes to get them started.
The potatoes take longer to cook than the other ingredients.
Pour the oil into a large frying pan or wok.
Let the oil warm up a bit before adding vegetables.
Dump the vegetables and the peanuts into the pan.
Begin cooking on low heat while you season the mixture.
Add the soy sauce first, then the other spices.
After all the ingredients have been added, increase heat to medium and continue stirring as it cooks.
It should smell sweet as it gets closer to being done.
When everything is cooked thoroughly, the dish is done.
It will be very hot out of the pan, but cools off fast.
So, don’t dilly-dally with it to the dinner table.
You can adjust the amounts of spice to taste as you get more comfortable with the recipe.
Likewise, you may later want to expand the dish to include onions, peppers, etc.
This dish goes great with rice, as a side for a slab of meat, or as a meat stir fry with bits of chicken, beef, pork, or liver, or as a stand alone on the potluck table.
It even makes carnivores like me want to dig in!
Servings: 5-8
Time preparation: 5 min.
Time total: 15 min.