Due to this recipes simplicity, it was the first one I was formally taught how to make. Now that summer is coming to a close; and all the wonderful veggies are available, it’s a great way to make use of them! Hope you enjoy 😊

1 wok (can use large frying pan, but a wok will give you best results)

3 romaine lettuce leaves (can use bok choy but I’ve found mine to be buggy recently), cleaned, checked for bugs and sliced in inch long strips

2 medium carrots, sliced thinly and on a diagonal (diagonal slicing provides more surface area to cook the veggies with so they cook faster. It also gives more of an area for absorption of flavours and sauces used)

2 celery stalks, sliced thinly on diagonal

2 green onions or one shallot, sliced thinly

3 cloves garlic, crushed

1 tsp shredded ginger root (can use powdered ginger but not as strong!)

1 medium zucchini, sliced thinly on diagonal

1 cup frozen or fresh broccoli heads

1 red pepper cored and sliced lengthwise into fine strips

Three tablespoons sesame or olive oil

1 cup water

1/4 cup soy sauce

2 tablespoons brown sugar

1 tablespoons cornstarch or flour with 1/4 cup water, stir together to make thickening gravy

1 large fast fry steak (~1 pound) sliced in inch wide diagonal strips

Prepare all veggies and sort by hardness. You will begin by frying hard veggies first because they take the longest. Place wok over medium flame. Add oil. When oil gets warm, add carrots, celery and onions first along with garlic and ginger so the flavours of the spices absorb into the veggie mix. Add broccoli. Fry until done but still a bit hard. Push the veggies up side of wok and replace with zucchini and red pepper. Fry until tender. Push up sides of wok. Add romaine leaves. These take one minute to soften. Push up sides of wok. Finally add meat, water, soy sauce and sugar. Sauté meat until it’s done to your liking. Stir in a tablespoon of cornstarch to some water until smooth and pour into water/meat mixture (can also use flour instead of cornstarch) Mix until gravy thickens.

Bring down vegetables into meat mixture, stir until covered in sauce.

Prepare 2 cups of uncooked rice or noodles as directed on package.

Serve hot stir fry over rice or noodles and top with sesame seeds as garnish.

(My veggie stir fry recipe can be seen in an earlier post https://kosheriffic.blog/2018/05/14/easy-stir-fry-dinner/

Enjoy!

(This recipe is dedicated to my best friend in life, who I have enjoyed making this with on countless evenings at home together while listening to music and talking about life, the universe and everything! 🍺)