Veggie Stir Fry With Jasmine Rice

This is one of my favorite go to recipes! When I am looking to make something quick during the middle of the week this meal really hits the spot. This time around I am trying out something new. My grocery store offers bagged veggies ready to steam for only $1 per bag. I got two. This bag is a mixture of broccoli, red cabbage and carrots sliced very thin. I also made jasmine rice with this dish, it's so much better than plain white rice (not sushi rice, long grain white rice, BORING!). The rice makes it filling and the quick saute of veggies keeps them crunchy and full of nutrients. Here's what you'll need:




Ingredients
1/2 of a white onion, sliced thin
1/2 cut into match sticks, batonette***
1/2 yellow crookneck, cut into match sticks
1/2 bell pepper of your choice, sliced thin
1/2 rib of celery sliced thin lengthwise
1 bag mixed, sliced vegetables
1 large Handful of washed and torn spinach
1 TBSP minced ginger
1 large garlic clove, minced
Ponzu Sauce TT
Teriyaki Sauce/Soy Sauce TT
Sesame Oil TT or enough to saute veggies
Fish Sauce TT                                               
Pinch of white sugar
Pinch of red pepper flakes


Directions:


1.) Wash and prep the vegetables as instructed in the ingredients list. 
2.) Heat the sesame oil in a large skillet on medium. Once hot, add in the vegetables. 
3.) Stir constantly while you saute the vegetables for 3 minutes. Add in the seasonings to your taste at this point and saute for 2 minutes or to your desired level of doneness. 
4.) Right before switching off the heat, add in your minced ginger and garlic so they do not burn. 
5.) Serve over freshly steamed jasmine rice. 

 My current obsession in rice

  
     


Final result! :D 


















This dish serves 4. You can eat leftovers of this and not feel guilty about grease, too much salt or cholesterol. You add what you want to it, TT. Soy sauce and Ponzu sauce go a long way especially when it concentrates in the pan so go light!! The sugar adds a new depth of flavor by enhancing the lemon in the ponzu sauce.I really hope you enjoy this dish and thanks so much for reading! 




**Cooks side note: Batonette is a french term used in the kitchen referring to a style of cut (vegetables, fruits, meats etc.) The size of a batonette cut measures 2 inches long x 1/4 in. x 1/4 inch. It is from this cut that you can make small dice cuts.