Condiment Cooking

I decided to do a bit of "condiment cooking" on Friday night. With TS Bonnie lurking in the Gulf, I could think of no better time to clean out the refrigerator. The idea of throwing away rancid food after a storm makes me livid, so I hit the frig big time. I discovered a head of broccoli, a red pepper, a red onion, a package of button mushrooms, 2 key limes, leftover cooked rice, a nub of ginger and loads of Asian condiments. Are you thinking what I'm thinking...STIR FRY!

So, here goes!

In a hot oiled wok, (I used a combo of Sesame and Canola) add:

Red Onion, thinly sliced

Broccoli, small florets

Red Pepper, thinly sliced

Mushrooms, sliced

Ginger, grated

Stir fry for 1-2 minutes. Now it's time for the magic, so pull out your Asian condiments and start adding them to the veggies. I used a combination of:

Sweet Chili Sauce

Soy Sauce

Rice Wine Vinegar

Chili Garlic Sauce, aka Rooster Sauce with Garlic.

Juice of 1 lime

Continue to stir fry another minute and then add your cooked rice. Stir fry until veggies are al dente. Serve in festive bowls, if possible.

I normally garnish a stir fry with chopped cilantro and peanuts, but I was out of both. So, I raced out to the front yard and snagged a few leaves of basil from my plant. I gave them a quick chop and scattered it over the stir fry. Wow, what a great addition!

Win loved it. Life is good. :)