Phew! It has been such a busy few weeks. I’ve definitely neglected updating this blog. But I haven’t stopped cooking! It’s so difficult to pick and choose which recipes to post when I cook really random dishes almost everyday. It also doesn’t help when the dish is devoured almost immediately after cooking it, only to realize I forgot to take a photo!
It’s a good thing today is a snow day in Toronto. I have some time and a cup of tea to really just punch out these recipes.
Like I said, it has been such a busy few weeks with work, friends and family, it has been really difficult to come up with something creative. So I stick to meals that are quick, easy and mostly just pure lazy cooking. Sometimes there just isn’t any day forgiving enough to allow any of us to cook a gourmet meal. However, it’s definitely not an excuse to compromise flavour.
This recipe for a quick (and lazy) vegetable stir fry has become extremely handy this week. I needed something delicious and substantial enough to go with lunches. This took no more than 15 minutes to whip up – start to finish!
I keep a bottle of Oyster sauce in my pantry along with sesame oil for these types of emergency stir fry. J is obsessed with the taste of this sauce along many of its cousins – hoisin sauce, soy sauce etc. so I always make sure I keep a few of these bottles on hand.
I also keep a package of shredded vegetables for quick salads or this recipe. Just a simple bag of shredded carrots, cabbage, kale, broccoli, cauliflower (not necessarily in that combination.. so whatever you can find). These bag of veggies have been so key in my quick recipes while not feeling too guilty about what I eat.
Any combination of vegetables work really. This isn’t a strict recipe. Now, I didn’t exactly measure. It was more of “this looks like a good amount” type if measuring. So whatever you think works best for the number of mouths you’re trying to feed!
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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- 1 tablespoon olive oil
- 1 large zucchini diced (or for the Brits...courgette because J is from the UK and I need to put that in there)
- 1 cup shredded frozen vegetables store bought from the freezer
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon red chili flakes optional
- salt and pepper to taste
Ingredients
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- On medium-high heat, warm up your olive oil in a fairly large pan or wok.
- Add diced zucchini/courgette and sprinkle in that punch of salt. Use very sparingly because the oyster sauce is already salty. Adding salt at this stage just allows the vegetable sweat a little a cook in its steam. Cook for about 5 minutes until its tender
- Add shredded vegetables. This only needs about 1 to 2 minutes become tender.
- Add sesame oil and oyster sauce. Stir until all vegetable is covers in this yummy sauce
- Sprinkle in ground pepper and red chili flakes
- Done! Enjoy as a side dish (or main whatever you desire)
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