Prep 5 mins
Cook 10 mins
I am a carnivore at heart. I was the child who never ate her vegetables. A couple of years ago, my husband and I started trying to eat healthier. This meant turning my kitchen into a laboratory. I came up with this sweet little number through that trial and error. Now, it's a family favorite and a hit at all the potlucks.
- 1 carrot
- 4 -5 mushrooms
- 1 red potatoes
- 1 head broccoli
- 1 stalk celery
- 1⁄2-3⁄4 yellow squash
- 1⁄2-3⁄4 zucchini
- 1⁄2 cup soy sauce
- 1⁄2-3⁄4 cup peanuts
- 1 tablespoon black pepper
- 1 pinch ginger powder (this stuff is potent)
- 1 teaspoon paprika
- 1 teaspoon garlic powder or 1 clove garlic, minced
- 1 -1 1⁄2 tablespoon brown sugar
- 1 teaspoon cinnamon
- 3 tablespoons olive oil
- First, chop up your vegetables.
- Make your veggie pieces about half bite size.
- Microwave the chopped potatoes for 2-3 minutes to get them started.
- The potatoes take longer to cook than the other ingredients.
- Pour the oil into a large frying pan or wok.
- Let the oil warm up a bit before adding vegetables.
- Dump the vegetables and the peanuts into the pan.
- Begin cooking on low heat while you season the mixture.
- Add the soy sauce first, then the other spices.
- After all the ingredients have been added, increase heat to medium and continue stirring as it cooks.
- It should smell sweet as it gets closer to being done.
- When everything is cooked thoroughly, the dish is done.
- It will be very hot out of the pan, but cools off fast.
- So, don't dilly-dally with it to the dinner table.
- You can adjust the amounts of spice to taste as you get more comfortable with the recipe.
- Likewise, you may later want to expand the dish to include onions, peppers, etc.
- This dish goes great with rice, as a side for a slab of meat, or as a meat stir fry with bits of chicken, beef, pork, or liver, or as a stand alone on the potluck table.
- It even makes carnivores like me want to dig in!
This was excellent!!!! I served it along side a Turkey breast I slow roasted. I am a pepper lover, but I think this was a bit heavy on the pepper. I think I will take it down a notch next time. I had no red potatoes, I substituted with sweet potatoes which brought a nice sweetness. Thanks for sharing!!!!
thanks for this recipe, it is one I will use again; though I used less soy sauce and sugar, and would use more ginger and leave out the cinnamon.