Stir Fry

While poking through my refrigerator the other day I found that I still had some red and green cabbages left from this season’s CSA (which ended in November) that were still good, but needed to be used up.  What better way to do that than a stir fry, right?  Creating a stir fry makes it easy to use up all kinds of odds and ends like a half of a carrot, one stalk of celery, a bit of onion, a third of a pepper- you get the idea.  Little bits of lots of types of veggies create a great color and flavor pallet.
Adding a few canned items isn’t so bad either.  For instance, I’ve never seen a fresh water chestnut or baby corn.  They’re easy and flavorful, and add a lovely crunch.
Toss that all into a nice, hot wok and keep it moving until each veg is cooked to your liking, and you’ve got a winner.
Last step was to add a flavorful sauce.  I happened to have picked up a bottle of General Tso’s sauce which was sweet and hot at the same time.  Yum!  I added that after everything was cooked and just let it come to temp.  Perfect.
Then, of course, there is the themed table setting.  Some Asian-inspired place mats, chopsticks, and sparkling sake.

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